Bonnie'S Chinese Spare Ribs

• 1/2 cup soy sauce
• 1/2 cup sugar
• 1/2 cup vinegar
• 1/4 cup cooking sherry
• 1 tablespoon ginger
• 1 tablespoon allspice
• 1 tablespoon garlic powder
• 2 minced fresh garlic cloves

1. Whisk together in a pan and heat until all dry ingredients are incorporated.
2. Cut a rack of St. Louis stlye pork spareribs into individual ribs and put in a container for marinating and marinate at least two hours, if not overnight.
3. Remove ribs from marinade (reserve marinade); arrange on the rack, meat (not bone) side up. Place pan on middle rack of oven; pour in enough water that it reaches halfway up the sides of the pan, making sure the water does not touch the ribs. Bake ribs for 35 minutes. Baste ribs with reserved marinade; flip and baste again. Bake for 35 minutes more. (Add more water to pan if it dries up.) Raise heat to 450u0b0. Flip ribs again; baste with remaining marinade. Continue baking until ribs are glazed, browned, and tender, about 20 minutes more.

soy sauce, sugar, vinegar, cooking sherry, ginger, allspice, garlic, fresh garlic

Taken from www.food.com/recipe/bonnies-chinese-spare-ribs-454083 (may not work)