6 lb. pork spareribs or loin backrib, parboiled

GINGER SAUCE:

1/2 c. soy sauce
1/2 c. catsup
1/4 c. chicken broth or water
3 tbsp. brown sugar
2 tbsp. grated fresh ginger (2 tsp. dried ginger)

BARBECUE SAUCE:

2 tbsp. sugar
1/2 tsp. salt
1/4 tsp. paprika
1/4 tsp. turmeric
1/4 tsp. celery seed
Dash of dry mustard

Place ribs in pan large enough to hold them in 1 layer. Combine ingredients for ginger sauce, pour over ribs, cover and refrigerate overnight, turning once or twice.

Remove ribs from marinade and pat dry with paper towels; reserve marinade for grilling. Combine ingredients for barbecue sauce and pat over ribs. Grill or plate on spit, accordion-style, and roast 30 to 45 minutes, basting frequently. Separate into serving portions (6). Serve with any of the following Chinese dipping sauces.