SAN FRANCISCAN CHINESE SPARERIBS

FOR THE MARINADE:
1 cup of Ketchup
1/2 cup flour
1/3 cup soy sauce
1/4 cup sherry wine
1/4 cup sugar
4 garlic cloves minced
4 slices of fresh ginger, shredded
1 1/2 tablespoons Hoison sauce (optional)
3/4 teaspoon salt
8 drops of red food coloring, (optional but looks great)
Tabasco sauce to taste
FOR THE RIBS:
3 to 6 lbs of pork spareribs*
1 large new zip storage freezer bag (for marinating)
1 tablespoon flour
1 large or turkey size brown in plastic Reynolds oven cooking bag (depending on amount of ribs - 1 rack large size, 2 racks turkey size.)

Any size ribs can be prepared in this manner, and come out tender and delicious. If you are using large ribs, par-boil for 30 minutes, then remove from pot and let cool.

Mix all ingredients for the marinade together, taste for pepper strength, add more Tabasco if necessary.

After ribs are cool, place in zip bag, add marinade, close bag and move ribs around in bag making sure all ribs are covered with sauce. Place in refrigerator and marinate ribs for 12 to 24 hours, turning over ribs 3-4 times to re-coat.

WHEN READY TO COOK:
Preheat to 325 degrees F.

Remove ribs from marinade; set aside. Reserve marinade.

Place 1 tablespoon flour in cooking bag and shake to cover inside of bag. Gently pour all the reserved marinade in bottom of cooking bag and mix with flour remaining after dusting bag.

Lay cooking bag in very large baking pan, then lay ribs inside bag, one layer deep if possible. Tie cooking bag with special plastic tie furnished with bags.

IMPORTANT: Punch 4 holes in top of bag with fork to keep bag from bursting.

Place in oven and cook for 1 1/2 hours or until tender.

Remove ribs from bag to serving dish. Pour marinade into a bowl, then remove grease from top. Spoon marinade over ribs. Serve.

*Have butcher cut ribs down center length ways, then across at every second rib to make about 3 inch by 3 inch pieces.

Adapted from source: Joseph Brouillette/alt.food.barbecue/1997