Whisk first five ingredients in a large bowl (and chopped mint if desired). Place spareribs in two 9x13x2 glass baking dishes. Pour mixture in bowl over ribs coating evenly. Cover and refrigerate overnight, turning occasionally.
Preheat oven to 350. Set ribs out to warm slightly before placing in oven. You can also cook these ribs by placing them on racks in large roasting pans. (I prefer cooking them right in the glass dishes.) Turn occasionally and baste frequently with marinade for about 1 hours. Remove ribs when golden and tender. Serve immediately or at room temperature. (They're also great the next day!)
Optional garnish: Sparsely garnish with sprigs of mint and mandarin orange segments.
I generally eyeball everything and rarely have the correct amount of ribs, yet I've never had these turn out poorly! You can lower the sugar and sodium in these by substituting low sugar and low sodium ingredients, the end result is almost indistinguishable.
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|Serving Size: 1 Serving (599g)|
|Recipe Makes: 8|
|Calories from Fat: 964 (65%)|
|Amt Per Serving||% DV|
|Total Fat 107.1g||143 %|
|Saturated Fat 39.6g||198 %|
|Monounsaturated Fat 48.3g|
|Polyunsanturated Fat 8.9g|
|Cholesterol 367.4mg||113 %|
|Sodium 1382.1mg||48 %|
|Potassium 1253.9mg||33 %|
|Total Carbohydrate 49.8g||15 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 49g|
|Protein 75.8g||108 %|
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Calories per serving: 1476
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