This recipe is from a Woman's Day specialty magazine from the '70s.

Barbecued Spareribs (from the oven)

1 whole piece pork spareribs
(about 2 pounds)
1 clove garlic, halved
1 can (12 ounces) beer
1/4 cup soy sauce
2 Tablespoons honey
2 Tablespoons Chinese rice wine or dry Sherry
Shredded Chinese cabbage

Preheat oven to 350 degrees F. Rub spareribs with garlic and place in a 15x10x1-inch jelly-roll pan; pour beer over; cover with aluminum foil.

Bake 1 hour and 30 minutes, or until ribs are tender when pierced with a two-tined fork.

Combine soy sauce, honey and rice wine or Sherry in a cup. Transfer spareribs to rack of broiler pan and brush with soy mixture.

Broil, 4 inches from heat, turning and basting ribs several times, 15 minutes, or until ribs are well glazed.

Cut spareribs into individual ribs with a sharp knife and arrange on shredded Chinese cabbage on heated serving platter.

The ribs can be baked ahead of time and allowed to cool. Glaze and broil, just before serving.