|Spare ribs||6 Pound|
|Boiling salted water||1 Cup (16 tbs)|
|Onion||1 (Studded With Cloves)|
|Dry red wine||1 Cup (16 tbs)|
|Tomato catsup/Chili sauce||1⁄3 Cup (5.33 tbs)|
|Soy sauce||1 Tablespoon|
|Powdered ginger||1⁄2 Teaspoon|
|Minced garlic||1 Teaspoon|
Cut the spareribs into generous serving pieces.
Cover with boiling salted water and add onion and herbs.
Bring to a boil and simmer just until tender, about fifty minutes.
Drain and place meat in a shallow pan.
Blend all remaining ingredients and pour over meat.
Let stand in refrigerator until ready to barbecue.
Grill over hot charcoal or bake in a 350 degree oven, basting frequently with the sauce, until the ribs are browned and glazed, one hour or less.