|Lean pork spareribs||4 Pound, cut in serving-size pieces|
|Orange marmalade||1⁄2 Cup (8 tbs)|
|Orange juice||2⁄3 Cup (10.67 tbs)|
|Worcestershire||1⁄3 Cup (5.33 tbs)|
|Lemon juice||3 Tablespoon|
|Dry mustard||3⁄4 Teaspoon|
|Ground ginger||3⁄4 Teaspoon|
|Garlic||1 Clove (5 gm), minced or pressed|
Combine marmalade, orange juice, worcestershire, lemon juice, mustard, ginger, salt, pepper, and garlic.
Pour over spareribs; cover and refrigerate for at least 4 hours or until next day.
Lift ribs from marinade and drain briefly (reserve marinade).
Arrange ribs, fat-side-up, in a shallow roasting pan.
Cook, uncovered, in a 350° oven for 1 hour and 15 minutes, basting frequently with reserved marinade.
Drain off excess fat.
When ready to barbecue, place ribs on lightly greased grill 4 to 6 inches above a solid bed of low-glowing coals.
Cook, turning and basting frequently with reserved marinade, for 15 to 20 minutes or until ribs are well browned and crisp.