This recipe proves that pork spareribs don’t necessarily have to be cooked on a grill over a wood or charcoal fire—a good thing to know when the weather bureau is predicting torrential rain and you’ve promised guests barbecued ribs. Alas, the ribs won’t have that inimitable smoky flavor of the grill, but this complex sauce almost makes up for the loss. Some cooks defat the ribs (and reduce the baking time) by parboiling instead of roasting them, a procedure that, in my opinion, robs them of much of their flavor and defeats the whole purpose of barbecued ribs.
Sprinkle salt lightly over the spareribs, place them on a rack in a large roasting pan, cover the pan, and
Meanwhile, in a stainless-steel or enameled saucepan, combine the remaining ingredients plus salt to taste, bring to a boil over moderate heat, reduce the heat to low, and
Increase the oven
To serve, pile the ribs on a large platter and serve hot.
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