4 lbs. spare ribs
1 c. dark soy sauce
1/2 c. light soy sauce
2 tbsp. red wine
1 tbsp. sugar
1 tbsp. maple syrup
1 tsp. salt
1 clove mashed garlic

Slash the meat between the ribs but not all the way through. Place the meat in a bowl, mixing the remaining ingredients and pour over the ribs. Let sit in the marinade for 1 1/2 hours, turning every 30 minutes. Remove the meat and save the liquid.

Place the ribs on a hibachi or grill over low coals for about 1 1/2 hours, turning frequently and basting continually. Cut with a poultry scissor. Can also be cooked in the oven in a roasting pan, turning and basting.