SPARERIBS CHINOIS

W. PUCK

2 lbs baby back ribs, in 1 or 2 racks
Freshly ground black pepper
1 cup soy sauce (half mushroom soy preferred)
1 1/2 cups rice wine vinegar
1/4 cup chopped garlic
1/4 cup chopped ginger root
2 Tablespoons chopped cilantro or lemon grass
1 small jalapeno chili, minced
1 large shallot, minced

Rub both sides of ribs with pepper.  Place ribs, uncut, in roasting pan.  Mix soy sauce, vinegar, garlic, ginger,  cilantro,
jalapeno chile and shallot and pour over ribs.  There should be enough liquid to barely cover meat.  Cover and marinate overnight in refrigerator.

Drain marinade from ribs and roast ribs at 325 degrees 40 to 45 minutes.  Remove from oven.  At serving time, grill spareribs until browned and hot through.

To serve, cut racks into individual ribs and arrange ribs in overlapping fashion on warm platter.  Serve with napkins.  Makes 4 to 6 servings.