Oct 18, 2011 Excellent! I used 1.5 pound of pork spareribs (just the two of us tonight). Instead of garlic salt I used two fresh garlic cloves, chopped and grated the ginger as well. I heated up the sauce then poured it over the ribs to bake at 325 degrees. I covered the baking pan with foil tightly the first 45 minutes, then turned it over to the other side for another 45 minutes. There was a wonderful aroma filling up my house while the ribs were baking. I sprinkled the ribs with toasted sesame seeds before serving. The meat was tender, not tough, and full of flavor. The sauce itself has a nice balance of slight sweetness with subtle “tang” in each bite. The sauce also baked right into the meat making it so savory, juicy, sticky sweet and finger licking ONOlicious! I did not want to waste the sauce so I reserved it to pour over the ribs and rice. I served with, “Green Bean and Mushroom Medley,” also from this site.—OkinawanPrincess
