Chinese Barbecued Spare Ribs This is one version of Chinese Barbecues Spare Ribs. 1 rack of Pork Spare Ribs (2 - 3 lbs) DRY RUB 2 Tbls Sugar 1 Tbl coarse Salt MARINADE 1 tsp fresh Garlic (well mashed) 1 Tbl fresh Ginger (grated) 3/4 cup Soy sauce 1/4 cup Shao Hsing Rice Wine        OR dry Sherry 1 Tbl Sugar 1. Barely cut into the meat between each rib        making a 1/16" deep gash.        Do not cut too deep.        The rack must remain intact. 2. Rub Sugar & Salt on ribs, especially on the meaty side.        Set aside in a deep plate for about 1/2 hour. 3. After 1/2 hour, wipe the ribs dry,        discard any juice in the plate. 4. Mix the marinade ingredients.        Pour on the meat, marinate for 2 hours.        Turn every 1/2 hour. 5. Preheat oven to 375º 6. Remove ribs from the marinade. (Do not discard marinade)        Place ribs on a wire rack, meat side up.        Place the wire rack over a roasting pan.        Put a inch or so of water in the roasting pan               (The water prevents the dripings from burning)        Pour marinade into a bowl, set aside. 7. Place ribs into pre-heated 375º oven        Roast the ribs (meat side up) for 15 minutes.               Turn the ribs over after 15 minutes. (bone side up)               Baste with the reserved marinade.               Lower oven temperature to 300º               Turn a second time after 30 minutes. (meat side up)               Rub a bit of peanut oil on the meat.               Baste with the reserved marinade.               Turn a third time after 45 minutes. (bone side up)               Baste with the reserved marinade.               Turn a forth time after 60 minutes. (meat side up)               Baste with the reserved marinade. 8. After 1 1/4 hours, increase heat to 450º.        Leave ribs at high heat for about 5 minutes to crisp.        Watch them. Do not let them burn.        Remove ribs from oven, slice through to seperate.        Serve.