3/4 c. beer
1/3 c. hoisin sauce
1/3 c. soy sauce
1/3 c. honey
1/3 c. thin sliced scallions
1 tsp. ground ginger
2 tbsp. minced fresh garlic
1 tbsp. cider vinegar
6 lbs. pork spareribs

MARINADE: In small, stainless saucepan mix beer, hoisin, soy sauce, honey, scallions, ginger, garlic, and vinegar. Bring to a boil over medium heat. Reduce heat and simmer, uncovered, for 5 minutes. Remove from heat; cool to room temperature.

Place ribs in a shallow, non-metal pan large enough to hold them in one layer. Pour marinade over ribs, cover and let stand to marinate at least 1 hour, turning once.

TO COOK: Heat oven to 475 degrees. Transfer ribs to a rack in a roasting pan large enough to hold ribs in one layer. Reserve marinade. Bake 20 minutes.

Reduce heat to 300 degrees. Bake 1 to 1 1/4 hours, turning twice and basting with marinade during the last 30 minutes, until ribs are tender when pierced with a fork.