1 (8 oz.) can apricot halves
1 1/2 tbsp. coarsely chopped fresh ginger
2 whole cloves garlic
1 tsp. Chinese five spice
2 tbsp. white vinegar
1/4 c. soy sauce
3 tbsp. bean sauce
3 tbsp. sugar
1/2 c. catsup
1/2 c. hoisin sauce
2 lg. sides (about 4 lb.) spareribs
Sweet & Sour Kumquat sauce (next recipe)

In blender, whirl apricots including syrup, ginger, garlic, five spice, vinegar until smooth. Add soy, bean sauce, sugar, catsup, hoisin sauce. Whirl until blended. Trim excess fat from ribs.

Place ribs in large shallow baking pan, pour marinade over ribs, turn meat to coat. Cover and refrigerate 6 hours or overnight, turning occasionally. Remove ribs; drain well. Place on racks over foil-lined baking pans. Bake in 350 degree oven for 30 minutes. Turn meat over, continue baking until tender and pierced (about 40 minutes).

Brush occasionally with marinade during last 20 minutes of cooking. Cut spareribs into serving size pieces before serving. Pass Kumquat Sauce at table to spoon over ribs. 8 servings.