1/2 c. honey
1/2 c. soy sauce
1 1/2 c. beef broth
3 tbsp. cider vinegar
2 tbsp. dry sherry
2 cloves minced garlic
1 tbsp. sugar
1 tsp. ground ginger
4 lb. pork spare ribs

Combine all of the above ingredients in a bowl. Marinate ribs at room temperature for 2 hours, turning the ribs frequently. Drain ribs and save the marinade.

Arrange ribs on a rack in a shallow roasting pan. Roast at 350 degrees for 1 1/4 hours. Baste frequently with marinade. Pour off accumulated fat. Cut and serve as individual ribs. Ribs may also be cooked on a barbeque. Note: Do not substitute bouillon for beef broth. Serves 4-6.