Cut spareribs between bones into single ribs. In large pot, cover ribs with salted water and bring to boil; reduce heat, cover and simmer for about 40 minutes or until fork-tender. Drain well and transfer to bowl.

In separate small bowl, whisk together plum sauce, vinegar, tomato paste, ginger, mustard, Worcestershire sauce, hot pepper sauce and garlic; pour over ribs, turning to coat.

Cover and marinate ribs in refrigerator for at least 4 hours or up to 24 hours. Let stand at room temperature for 30 minutes.

Reserving marinade, place ribs on greased grill over medium-high heat; cover and cook, turning and basting often with marinade, for 10-15 minutes or until glazed and browned.

Per serving: about 470 calories, 31 g protein, 30 g fat, 16 g carbohydrate Good source iron.

Serve with: Bbq: Juicy-Good Corn; (see recipe) and Spinach Salad Bumbleberry Crumble

Baird: "Grate Partners"

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