4 - 5 pounds of pork spareribs, trimmed of excess fat. Cut into relatively equal pieces

1 750 ml bottle of Dry Apple, Apricot or Peach Wine

Spicy Barbecue Sauce

Place ribs in large enough pot with a lid.. Pour the Ginger Wine over the ribs to cover. You may need to boil the ribs in two batches to be able to cover them. Bring to a boil and cover. Reduce heat to simmer the ribs for 15 minutes. Remove ribs with a slotted spoon to a bowl and cover them with barbecue sauce. As the ribs cool, they absorb the sauce. Allow to rest for at least 30 minutes.

On grill – Get the coals hot and grill 10 minutes per side, basting ribs with barbecue sauce left in the bowl.

Broil: Preheat the broiler to 450° F. Place in single layer on broiler pan. Baste ribs with barbecue sauce left in the bowl. Cook 10 minutes per side, basting ribs when ribs are turned.

Bake: Preheat the oven to 400° F. Adjust rack in the middle of the oven. Place a layer of barbecue sauce in baking ban. Arrange the ribs fleshy side up in the sauce and slather with more sauce. Bake uncovered for 20-30 minutes. Ribs are done when meat shows no resistance when pierced with skewer.