1 sheet spareribs about 4 lbs.
1 tbsp. brown bean sauce
1 tbsp. minced garlic (more to taste)
4 tbsp. dark soy sauce
4 tbsp. light brown sugar
3 tbsp. Hoisin sauce
2 tsp. dry sherry
1/4 c. chicken stock
1/2 tsp. salt

Separate ribs, and if desired, chop them into 3 inch lengths with a heavy cleaver. Combine the remaining ingredients over low heat to partially dissolve the sugar. Marinate the ribs for 4 to 6 hours, best if marinated overnight.

Heat the oven to 375 degrees. Roast the ribs in the sauce for 25 minutes. Lower the temperature to 300 degrees and cook for 20 minutes more.

The ribs also may be cooked over charcoal, allowing for an initial searing and then raising the grill to allow for a thorough but slower cooking.