Barbecued Pork Spareribs

2 lbs pork spareribs
2 tbsps tomato paste, hoisin sauce, chili sauce
cup lemon juice
cup honey
2 tbsps sesame seeds, toasted

1. Remove rind from spareribs. Trim excess fat. Combine tomato paste, hoisin and chili sauce, lemon juice and honey. Place ribs in a large, shallow dish. Pour marinade over. Store in refrigerator, covered with plastic wrap, for 2 hours or overnight, turning occasionally. Drain meat, reserving marinade.

2. Place the ribs on lightly oiled grill or flat plate. Cook over a medium heat for 20 minutes or until tender, turning occasionally.

3. Heat the remaining marinade in a small pan over low heat; do not boil. Pour over the ribs just before serving. Sprinkle with the toasted sesame seeds.

Variation: Marinades are quick and easy to make and turn a basically simple recipe into something special. For an alternative marinade, combine ⅓ cup soy sauce, 2 tablespoons dry sherry, 1 tablespoon black bean sauce, 1 teaspoon five spice powder, 1 clove garlic, crushed and teaspoon ground black pepper. Sprinkle with roasted, unsalted, crushed cashew nuts or peanuts.

     Serves 6 to 8.