This recipe is one that I particularly enjoy. I have memories of searching through every cookbook for
this one, and the joy I felt when I found it. What makes this sauce so appealing is that it's so quick to
prepare, and just gooey enough to coat the rice I serve with it. Two other perks we've discovered --
a) You can substitute all the ingredients for the "lighter" or lower-calorie versions;
b) If you find the sauce too pungeant from the vinegar, swap the amount with the one of water.
Dad actually prefers it made this way. I discovered the low-calorie version when I made the recipe for a
diabetic friend. Just as tasty, but you should watch the time closely -- a bit less oven-time is required.
One last thing... I usually use pork steak or pork roast cut up instead of spare ribs, and I avoid
the mess of the bones.
Prepare sauce by combining all ingredients, then pour sauce over cooked ribs and cook for 1 hour at 350� F. Serve with rice and Oriental vegetables.