Thanks, Gladys and Susan.

The Chinese recipes seem like they may be the kind I’m looking for -- I’ll give them a try.

The Chili’s recipe is interesting. I never had Chili’s ribs, but I may give them a try...and have the recipe for future use!

I’m wondering, however: In any sparerib recipe, wouldn’t boiling the ribs (or par-boiling them) first yield a less “greasy” result (not to mention the side benefit of a good broth for another use)?Thanks again, ladies.

-Martin