1/2 cup soy sauce
2 tbsp. olive oil
1/2 cup ketchup
1/4 cup dry sherry
3/4 cup brown sugar
1 tsp. salt
4 cloves garlic, crushed
2 tbsp. beet juice (optional - for color)
1 tbsp. cornstarch
1/2-inch piece fresh ginger root, crushed or 1 tsp ground
pinch red pepper flakes
1 rack spareribs or baby back ribs

Whisk together or combine ingredients in a blender. Bring to a boil for 10 minutes and let cool.

Remove the membrane (the silverskin or the thin skin on the ribs) by tearing it away. Rub the marinade mixture well into the ribs; wrap in plastic wrap and refrigerate for 3 or 4 hours.

Place on a grill rack with a shallow pan underneath, covering the bottom of the pan with several inches of water. If grill is not deep enough, set ribs over indirect heat and place pan of water to the side. Replace water occasionally so that pan does not run dry.

Bring grill temperature to 350°F and roast for 45-55 minutes (depends upon size of rack) or until ribs are very tender (if the heat is low enough, a little extra cooking time won't hurt). If heat is reduced to 300°F ribs will take longer to cook, but will be more tender.

Cut into individual servings of 3-4 ribs each. Serve with Chinese sweet and sour or duck sauce.