Tangy BBQ Pork RibsMuch like its close cousins, Cantonese BBQ Pork (page 81) and CrispyRoast Pork (page 76), Tangy BBQ Pork Ribs is another popular item offered atChinese delis or Cantonese barbeque restaurants. You will often see themhanging at the display window, with its sticky glaze dripping.While barbeque pork ribs can be served as a main dish and eaten with rice,I much prefer them as an appetizer. Like most people, I love eating these juicyribs using my fingers. For the ribs, you can use either spare ribs or baby backribs. If I am serving this as an appetizer, then I always prefer the baby backribs.Serves 4 as an appetizer2 cloves garlic, minced2 lbs (1 kg) pork spare ribs or baby back ribs1/2 cup (125 ml) Chinese BBQ Sauce (page 29)1 tablespoon oil1 Rub the minced garlic evenly on both sides of the pork ribs. Marinate the pork ribs with2/3 (about 80 ml) of the Chinese BBQ Sauce for 8 hours or overnight. Add the oil into theremaining Chinese BBQ Sauce. Stir well and keep in the refrigerator.2 The next day, preheat the oven to 325F (160C). Wrap the pork ribs with two layers ofaluminum foil, place the parcel in a roasting pan and slow roast for about 23 hours.Make sure the aluminum foil is wrapped tightly around the ribs to prevent the juice ordrippings from seeping out.3 Remove the ribs from the oven after roasting, unwrap the aluminum foil carefully.4 If you like, you can save the juice or drippings in a small bowl as a dipping sauce. Brushboth sides of the pork ribs with the remaining Chinese BBQ Sauce.5 Put the ribs back into the oven (surface unwrapped) and broil on high heat until theyare slightly charred, about 3 minutes.6 Remove the ribs from the oven, cut into individual riblets and serve immediately.