Six servings

Everyone loves barbecued spareribs and this recipe has to be one of my favorites.
Have these garlicky glazed ribs as an appetizer or entrée with vegetables and steamed rice. Serve with hot mustard for extra spice.

3 pounds Baby-back, country-style, or Chinese spareribs
(If they are long, you may ask the butcher to cut them across the length.) 

Marinade, (mixed together):
1 cup hoisin sauce
¼ cup  soy sauce
6 tablespoons rice wine or sake
¼ cups ketchup
3 tablespoons sugar
2 tablespoons minced garlic
3 tablespoons water

1. Bring a large pot of with 3 quarts of water to a boil. Add the spareribs
and return to the boil, then reduce the heat to medium and cook for about 20 minutes. Drain the spareribs and let cool. 
2. Using a sharp knife, separate the ribs, cutting between the bones. Place in a bowl. Pour the mixed Marinade ingredients onto the ribs and toss to coat. Cover with plastic wrap, and let marinate for at least 4 hours, or overnight, in the refrigerator.
3. Preheat the oven to 350 degrees. Arrange the spareribs on a baking sheet that has been lined with aluminum foil, spooning the marinade on top. Bake for 35 to 45 minutes, until golden brown and crisp.
Transfer to a serving platter and serve warm or at room temperature.

Nibbles for six (Makes about 4 cups)

Both adults and children love crisp, spiced almonds.
The nuts freeze beautifully so I prepare them in large batches and
freeze them in plastic bags to have on hand. To serve, just defrost them at room
temperature and serve or reheat briefly in the oven. *

1 teaspoon olive or corn oil
1 pound raw, skinned almonds  (or walnuts or peanuts.)
2 egg whites, lightly beaten
½  cup sugar
1 ½  tablespoons five-spice powder OR mix the following seasonings:
1 ½ to 2 teaspoons allspice 
1 ½ teaspoons ground ginger
1 teaspoon salt

1.Preheat the oven to 300 F. Lightly grease a cookie sheet with the oil.
2.Put the almonds in a bowl. Mix the egg whites with the almonds and stir to coat.
In a paper or a plastic bag, mix the sugar with the spices. Drain the almonds in a
strainer and drop them into the paper bag.  Holding the bag shut, shake it to coat the almonds with the spices. Spread the coated nuts in a single layer on the greased cookie sheet and roast, stirring occasionally, for 40 to 45 minutes until golden and crisp. To test for doneness, cut the almond in half and make certain the inside is opaque and crisp. Let cool, then transfer to a serving dish. (These will keep for up to 1 week in a tightly covered container and indefinitely in the freezer. )

 *To re-crisp the nuts, bake them  in a 350-degree oven until crisp before serving.