2/3 c. dark Karo syrup
2 tbsp. cornstarch
1/3 c. soy sauce
1 1/2 tsp. ginger
4 lbs. spareribs
1 clove garlic, crushed
1/4 c. vinegar
1/4 tsp. salt
Dash pepper

Combine ingredients, except spareribs, in saucepan. Stirring, bring to a boil. Pour over spareribs in large, shallow pan. Cover, refrigerate for four hours, turning occasionally. Grill over a SLOW fire, basting often with sauce. Cook 1 to 1 1/2 hours. Serves 4 to 6 people.