The other night I made this recipe from Nina Simonds, and it was yummy:
Sticky Asian Spareribs
3½ lbs. pork spareribs (I used baby backs, but I think next time I might try St. Louis style.)
½ cup hoisin sauce
3½ Tbsp. soy sauce
2 Tbsp. rice wine, white wine, or sake
1½ Tbsp. minced garlic
1½ Tbsp. minced fresh ginger
Pinch or two of dried red pepper flakes, more if you like them spicy
1 tsp. toasted sesame oil
½ Tbsp. sugar
2 Tbsp. sliced scallion greens (I forgot to get these.)
Bring a large pot of water to a boil. With a sharp knife or kitchen shears, separate the spareribs into 2½”-long pieces. (I took this to mean divide them into sections of 2–3 ribs.) Add the ribs to the pot and return to a boil. Reduce heat to medium and simmer 20 minutes.
Meanwhile, in a large bowl, whisk together hoisin sauce, soy sauce, wine, garlic, ginger, red pepper flakes, sesame oil, and sugar. Remove the ribs, let cool slightly, then add to the marinade. Toss lightly to coat and cover with plastic wrap. Let the ribs marinate in the fridge for at least 3 hours or overnight.
Preheat the oven to 375°. Place the spareribs and marinade on a sheet pan lined with foil, and bake for 30 minutes. Flip the ribs and bake them another 15 minutes or so until the meat is tender and the glaze is sticky but not burnt. Sprinkle with sliced scallions.