One 3-pound slab country-style pork ribs
One 3 1/2-pound slab pork spareribs
2 teaspoons salt
2 cups Steens 100% Pure Cane Syrup or other cane syrup
1/4 cup soy sauce
1/4 cup apple cider vinegar
1/2 cup water
2 tablespoons sesame oil
1/4 cup minced yellow onion
2 tablespoons chopped garlic
2 tablespoons peeled and grated fresh ginger
1/2 teaspoon cayenne
1/4 teaspoon freshly ground black pepper

preparation instructions
Put the ribs in a very large soup pot or kettle. Add the salt and enough water to cover them. Bring to a boil and let boil for 30 minutes. Remove from the heat and drain.   Whisk the remaining ingredients together in a medium-size mixing bowl, blending well. Put the ribs in a large, deep braising pan or plastic container and pour the marinade over them. Cover and refrigerate for 8 to 12 hours, turning the ribs in the marinade about every 4 hours.   Prepare the pit or grill. You should have a glowing red fire with light ash, and the temperature of the pit or grill should be between 225 F and 275 F.   Put the ribs on the pit away from the fire. Cook, basting with the marinade and turning the ribs every 15 minutes, for about 2 hours. You may have to feed the fire every 30 minutes or so.   Remove the ribs from the pit and let cool for several minutes before slicing to serve.   Yield: about 6 servings