2 tbsp. olive oil
1 small onion, finely chopped
1 large garlic clove, pressed
3/4 c. water
1/4 c. cider vinegar
2 tbsp. pancake syrup
1 tbsp. Worcestershire
1 tbsp. mustard
1 tbsp. chili powder
1 tsp. salt
1/4 tsp. ground pepper
1/4 tsp. ginger
1 can tomato paste
1 (2 1/2 to 4 lb.) rack pork spareribs

Heat oven to 200°F. In a saucepan, heat oil over medium heat. Add onion and cook 5 to 7 minutes. Stir in garlic and cook 1 minute. Stir in water, vinegar, syrup, Worcestershire, mustard, chili powder, salt, pepper, ginger and tomato paste. Cook over low heat, stirring until mixture begins to thicken. Place ribs in a 9 x 13-inch glass baking dish. Pour sauce over ribs. Cover dish tightly with heavy foil and bake until tender, about 4 hours.

Heat grill. Transfer ribs to a platter, letting most of the sauce drip off. Transfer sauce to a small saucepan. Place pan on stove to heat. Grill ribs, uncovered, 10 to 15 minutes. During the last 5 minutes of grilling, brush both sides of the ribs with sauce. Transfer ribs to a serving platter and serve remaining sauce in a bowl on the side.

Makes 4 to 6 servings.

Can be doubled.