Source: The Great Ribs Book by Hugh Carpenter and Teri Sandison

2 sides spareribs or your favorite ribs
1 recipe Sweet and Sour Raspberry Glaze

Sweet and Sour Raspberry Glaze
2 tablespoons white sesame seeds
1/2 cup raspberry jam
1/2 cup wine vinegar
1/4 cup dark soy sauce
1/4 cup finely minced ginger
2 teaspoons chile sauce
1/4 cup minced green onion, green and white parts
1/2 teaspoon Chinese five-spice powder or cinnamon

Remove the membrane from the underside of the ribs. Then place the ribs in a rectangular dish or baking pan. To make the glaze, in an ungreased skillet over high heat toast the sesame seeds until golden. Transfer the seeds to a bowl and combine with the remaining glaze ingredients. Stir well. Coat the ribs evenly on both sides with the glaze. Reserve the extra glaze. Marinate the ribs, refrigerated, for at least 15 minutes. For more flavor, marinate up to eight hours.

To grill the ribs, if using a gas barbecue, preheat to medium (325 degrees F). If using charcoal or wood, prepare a fire. When the coals are ash-covered, push them to the outside of the grill. Place a pan of water in the bottom of the grill among the coals and cover the coals with the cooking grate. Place a rib rack on the cooking grate and add the ribs. Alternatively, brush the cooking grate with a flavorless cooking oil and lay the ribs meaty side up in the center of the grill. Cover the grill. Regulate the heat so that it remains at a medium temperature. Occasionally during cooking, baste the ribs with the reserved rub, stopping 15 minutes before removing the ribs from the grill.

To serve, cut each side of the ribs in half, into three sections, or into individual ribs. Transfer to a heated serving platter or four heated dinner plates and serve at once.

Serves 4.