PARBOILED RIBS

1 LB spareribs per serving
1 onion
2 whole cloves
1/4 cup soy sauce
2 tsp. crumbled marjoram
1 tsp. salt
1/2 tsp. pepper
Barbecue Sauce

Rinse ribs. Cut into 3-inch sections. Place in large saucepan; add water to cover. Peel onion; press cloves into onion. Add to saucepan along with soy sauce, marjoram, salt and pepper. Bring to boiling. Lower heat; simmer 50 minutes or until tender. Drain well. Preheat oven to moderate (350). Arrange ribs in single layers on rack in roasting pan. Measure 1/4 cup barbecue sauce per pound of ribs. Brush half the barbecue sauce on one side of the ribs. Bake ribs in preheated moderate oven for 15 minutes. Turn ribs over. Brush remaining sauce on ribs. Bake 15 minutes or until thoroughly cooked at thickest part. Preheat broiler. Brush ribs with any remaining sauce or pan juices. Broil until crisp and well browned on both sides.

OLD VIRGINIA BARBECUE SAUCE
Makes about 3 1/4 cups

2 onions chopped
2 TB olive oil
2 garlic cloves, chopped
1/2 TB ground ginger
1 can whole tomatoes
1 cup prepared chili sauce
1/3 cup soy sauce
1/4 cup catsup
1/4 cup dark brown sugar
1/4 cup dry sherry
5 TB honey
1 TB chili powder
Pinch cayenne pepper
Pinch of oregano, crumbled
Dash of liquid smoke (optional)

Sauté onion in oil in medium size saucepan over medium low heat 1 minute. Add garlic and ginger; sauté 3 minutes. Stir in remaining ingredients. Bring to boiling. Lower heat and simmer 30 minutes, stirring occasionally. Refrigerate in tightly covered container.