Spare ribs come in two forms and ages: male and female, and old and young porkers. The use of pork in Chinese cooking does not depend on the cut. Pork prices are judged on the meat to fat ratio, tenderness does not enter into the fact.

PREPERATION:

If using male ribs, cut 1 inch from the outer section across the length of the rib, discarding the 2 inch tail portion and skin off back.

PROCEDURE:

Put 2 inches of cold water in roasting pan then cover with cake rack on which the ribs will lay. With a brush spread thin layer over rib and cook 10 minutes at 400 degrees to set the color. Lower to 300 degrees and spread a heavy coating and cook one hour. Ten minutes before done brush ribs with plain garlic oil for glaze.

For a sweet flavor add a generic pancake syrup.