2 lbs. spareribs in one piece

MARINADE:

1/4 c. soy sauce
2 tbsp. honey
2 tbsp. hoisan sauce
2 tbsp. white vinegar
1 tbsp. dry sherry
1 tsp. finely chopped garlic
1 tsp. sugar
2 tbsp. chicken stock (fresh or canned) or canned plum sauce

In a small bowl, combine the soy sauce, honey, hoisan sauce, vinegar, wine, garlic, sugar and chicken stock. Stir until they are well mixed. Pour the mixture over the spareribs. Let it marinate for 3 hours, turning them over every hour or so.

To cook: Preheat oven to 375 degrees.

Roast the ribs for 45 minutes; turn them over for 15 minutes at 450 degrees, then turn again for 5 minutes until the ribs are crisp and deep golden brown.

To serve: Chop ribs with a cleaver. Separate the strip into individual ribs. Serve hot or cold plum sauce.