6 lbs. spareribs
1 c. water
2 tsp. salt
1 1/2 c. brown sugar
3/4 c. wine vinegar
2 to 3 cloves garlic, minced
1/3 c. soy sauce
1 1/2 tbsp. cornstarch

Cut ribs into serving pieces allowing from 2 to 3 ribs in each portion; place in a large skillet that has a good fitting cover; add water and salt. Cover and simmer gently for about 30 minutes or until meat is tender enough so that the bones can be slipped out easily (don't let the pan cook dry because this would cause the ribs to brown). When meat is tender, remove from heat and allow to cool in the broth. Pull the bones out carefully so the meat will remain intact. Combine the remaining ingredients in a shallow pan; heat just until sugar is dissolved. Dip each piece of boned ribs into the sauce and arrange in a single layer in bottom of large broiler pan (do not use the rack). Broil with top of meat about 4 inches from the broiler unit until meat is browned and glazed. Turn and broil to same stage on second side, brushing on any glaze that may be left over. Serve immediately. Serves 8.