As children, we loved the buffets often served on the weekends at our favorite Chinese restaurants. Not only was the selection vast, but one could munch on as many crispy pork
spareribs as desired. At the time we loved their bright red color but these days we choose
to leave out the red dye #5. Our marinade for spareribs is sweet and salty. It's a mixture
of soy sauce, honey, rice vinegar, and hoisin. Hoisin is China's take on barbecue sauce, which
probably explains why Americans enjoy this dish so much. From the Take-Out Menu Cookbook.