These are traditionally an appetizer at Chinese restaurants but they make a fine main dish when served with a vegetable stir fry. 3 lbs pork spareribs (can also use baby back ribs) 1 tennis ball-size onion, peeled and chopped 4 garlic cloves, peeled and crushed 1 inch fresh ginger root, peeled and sliced 1/2 c soy sauce 1/2 c water 1/2 TB Chinese hot chili paste or more to taste Juice of half a lemon 1 tsp black pepper 1 TB fruit jam such as fig or apricot 1-2 TB brown sugar 2 TB vegetable oil If necessary, separate the meat into individual ribs. Put the ribs in a pan large enough to hold them in one layer. Put all remaining ingredients in a food processor and zap to a paste, scraping down the bowl as needed. Add to the ribs and bring to a simmer. Cook for, stirring occasionally. Remove from heat and allow to cool. At this point the ribs (in the sauce) can be refrigerated for a couple of days. If refrigerated, let the ribs come to room temperature. Remove from sauce and broil or grill until nicely browned, turning and brushing with sauce once or twice. Note: because of the sugar in the sauce it can burn easily, you do not want them too close to the broiler or to use a really hot grill.