Top | Cooking Without Borders
(recipe, Anita Lo & Charlotte Druckman)
My mother prepared this with meatier spareribs, but I like using the more tender baby backs just as much. The sauce is versatile and can be applied to short ribs or chicken, too. A quick sear on the grill before slathering on your sauce and putting the ribs in the oven will capture the char flavor. In summer, if you are doing an outdoor barbecue, grilled corn is a nice accompaniment.