Slow-Baked Spareribs with Mango-Chutney Marinade

• 2 racks pork spareribs (about 6 1/2 pounds)
• 1 cup dry Sherry
• 1/2 cup soy sauce
• 1/4 cup oriental sesame oil
• 1/4 cup mango chutney
• 2 tablespoons honey
• 2 green onions, finely chopped
• 1 tablespoon finely chopped peeled fresh ginger
• 4 large garlic cloves, minced
• 1 teaspoon cayenne pepper

1. Arrange rib racks in large roasting pan.
2. Whisk all remaining ingredients in bowl.
3. Pour marinade over ribs, turning to coat.
4. Cover; chill overnight, turning ribs once.
5. Position 1 oven rack in top third of oven and 1 rack in bottom third of oven; preheat to 300F.
6. Drain ribs; reserve marinade.
7. Transfer marinade to saucepan; bring to boil.
8. Remove from heat.
9. Place each rack of ribs on large rimmed baking sheet.
10. Place 1 baking sheet on each rack in oven.
11. Bake ribs until tender, basting with 1/4 cup marinade every 20 minutes and covering edges of ribs with strips of foil to protect from burning if necessary, about 3 hours total.
12. Cut between bones to separate ribs.
13. Transfer to platter; serve.

pork spareribs, sherry, soy sauce, oriental sesame oil, mango, honey, green onions, fresh ginger, garlic, cayenne pepper

Taken from www.epicurious.com/recipes/food/views/slow-baked-spareribs-with-mango-chutney-marinade-104717 (may not work)