---------- Recipe via Meal-Master (tm) v8.02
  Categories: Pork, Appetizers, Chinese
       Yield: 8 servings
       2 lb Spareribs, in one piece
            (have the butcher trim the
            Fat and discard the
       4 c  Plum sauce
       4 tb Chicken broth
     1/4 c  Soy sauce
       3 tb Honey or corn syrup
       3 tb Hoisin sauce
       2 tb Wine vinegar
       2 tb Dry sherry or
            Shaoshing wine
       1 ts Sugar
       2 cl (medium) garlic,
            Chopped fine
     1/2 ts Cinnamon
         pn (tiny) 5-spice powder
 -----------------------DIPPING SAUCE-----------------------
            Plum sauce
            Scallion, chopped
   Preheat the oven 10 375 degree F. Trim any excess fat
   from the ribs and place them in a long shallow dish.
   In a mixing bowl, combine the marinade ingredients; if
   you are using 5-spice powder, add it to the mixture by
   putting it through a tea strainer so it spreads out
   over the mixture. Mix well, and pour over the ribs and
   leave for 3 hours at room temperature or about 6 hours
   in the refrigerator.  Baste the ribs every hours or
   so, turning them over. TO ROAST THE RIBS: Remove the
   ribs from the marinade. Add the 1/4 cup plum sauce to
   the marinade; reserve it for basting. Hook metal
   drapery hooks through both ends of each rack of ribs,
   at the top, and hang each one as if you were hanging a
   hammock, suspended from the bars of one of the oven
   racks.  Set the oven rack in the highest position in
   the oven. On the floor of the oven or on another oven
   rack set at the lowest position in the oven, place a
   baking pan half filled with water, to collect
   drippings and prevent smoking. You may want to line
   the baking pan with aluminum foil before putting the
   water in, to make it easier to clean. Roast the
   spareribs for 45 minutes in the preheated oven.  Then
   baste them with the reserved basting sauce, using a
   small pastery brush and carefully pulling out the oven
   rack to facilitate the basting process. Turn the oven
   up to 450 degrees F and roast for another 15 minutes.
   By this time the spareribs should be a rich golden
   brown with crisp edges.  Baste again, then take them
   out of the oven.  Place the ribs on a cutting board
   and remove the drapery hooks.  Separate the individual
   ribs with a cleaver or sharp knife.  Serve at room
   temperature, with dipping sauce.  Makes 6 to 8
   appetizer servings. NOTE: You will need about 12
   drapery hooks. Recipe: “Chinese Appetizers” by Verdi
          Published by Irene Chalmers Cookbooks, 1981