Roasted Honey-Glazed Spareribs

Step 1: Make marinade:

Step 2: With flat side of a large knife smash garlic.

Step 3: In a small saucepan heat brown sugar, honey, and vinegar over moderate heat, stirring, until sugar is dissolved.

Step 4: Remove pan from heat and stir in garlic and remaining marinade ingredients until combined well. Cool marinade to room temperature.

Step 5: Fold up spareribs and fit into two 1-gallon heavy-duty sealable plastic bags.

Step 6: Divide marinade between bags and seal bags, pressing out excess air.

Step 7: Marinate ribs in bags in a large roasting pan, chilled, turning them once, 1 day.

Step 8: Preheat oven to 350°F.

Step 9: Open bags and holding ribs in bags, pour marinade into a saucepan.

Step 10: Discard garlic.

Step 11: Simmer marinade until reduced to about 1 cup.

Step 12: Pour 1 cup marinade into a bowl and reserve as sauce for serving with ribs (remainder will be used for basting ribs).

Step 13: Arrange ribs, overlapping slightly, in 2 large roasting pans and roast in upper and lower thirds of oven 30 minutes.

Step 14: With tongs turn ribs over so they will brown evenly.

Step 15: Roast ribs 30 minutes more and with tongs turn them over.

Step 16: Switch position of pans in oven and baste ribs with some of remaining marinade in saucepan. Roast ribs 30 minutes and with tongs turn them over.

Step 17: Brush ribs with remaining marinade in saucepan and roast 30 minutes more, or until meat is very tender.

Step 18: Ribs may be made 30 minutes ahead and kept, tightly covered with foil, at room temperature.

Step 19: Transfer ribs to a cutting board and cut apart between bones.

Step 20: Serve ribs with reserved sauce.