2 1/2 lb. spareribs, cracked down center

MARINADE:

1/2 tsp. saltpeter, available in drug store
2 tbsp. red bean cake (purchase in Oriental food store), optional
1 tsp. salt
1 tsp. monosodium glutamate
1/4 c. sugar
1 c. catsup
1/2 c. red seasoning sauce (purchased in Oriental food store), optional

Place ribs in single layer in large, shallow roasting pan. Make Marinade: Combine all marinade ingredients; mix well. Spread on both sides of spareribs. Refrigerate, covered, overnight.

Next Day: Preheat oven to 375 degrees. Roast spareribs, uncovered, 1 1/2 hours, turning and basting frequently. Cut into serving size pieces. Makes 4 servings; 8 or more servings as an hors d'oeuvre.