4 lbs. pork spareribs (Farmer-Style best)
3/4 c. bottled tomato-based chili sauce
1/2 c. apricot preserves
1/2 c. dry sherry
1/2 c. lemon juice
3 cloves garlic, pressed or minced
1 1/2 tbsp. instant minced onion
1 tsp. ground ginger
1 1/2 tsp. salt
1 tsp. marjoram leaves, crushed
1/2 tsp. oregano leaves (crushed)
1/2 tsp. pepper

Cut spareribs in serving-size pieces. Place a single layer in a large shallow roasting pan or broiler pan. Roast, uncovered, in a 450 degree oven for 45 minutes.

Meanwhile, stir together the chili sauce, apricot preserves, sherry, lemon juice, garlic, onion, ginger, salt, marjoram, oregano, and pepper. Remove baked ribs from pan and pour off and discard fat.

Reset oven to 350 degrees, then return ribs to pan and baste with about half of the chili sauce mixture. Bake, uncovered, in a 350 degree oven, turning and basting with remaining sauce until tender and glazed, about 45 minutes more.