While BBQ ribs are good, I really prefer the ones you get as appetizers in Chinese restaurants. This recipe is as close to the restaurant style as I could find. I would recommend you make a double batch of the sauce for dipping. (from Everyday Food, May 2011)
Chinese-Style Spare Ribs
1/2 cup ketchup
1/2 cup hoisin sauce
1 tablespoon spicy chili sauce
2 tablespoons malt vinegar
4 scallions, cut into small pieces
2-inch piece of fresh ginger, peeled and cut into 1/4-inch slices
1 rack spare ribs, cut into single ribs
Coarse salt
Preheat oven to 325 degrees. Line a rimmed baking sheet with foil. In a food processor, pulse ketchup, hoisin, spicy chili sauce,vinegar, scallions, and ginger until smooth, scraping down sides as necessary. Season ribs with salt and coat both sides with sauce. Roast, bone side down, until ribs are tender but not falling off the bone. 1 1/2 to 2 hours.
Thanks for sharing — will have to try soon