We enjoyed Chinese-style ribs while watching the Super Bowl.  These were based on a recipe in the Chinese Takeout Cookbook with several changes.  Total time was about 1-1/2 hours.

4 lbs. spareribs, cut into individual pieces

1-1/2 cups brown sugar

5 cloves garlic, chopped

3-1/2 tsp. light soy sauce (I used Kikkoman)

1 Tbs. oyster sauce

1-1/2 Tbs. dried mustard powder

1 Tbs. fish sauce

2 Tbs. SriRacha sauce

Put the ribs in a large pot with enough water to barely cover them.  Bring to a boil and simmer for 30 minutes until tender.

Drain the ribs, reserving the broth.

Add the remaining ingredients  and 1-1/2 cups of the pork broth to the po to make a sauce.  Bring to a boil and reduce to a simmer.  Dip the ribs in the sauce and then put them on a cookie sheet to take them to a barbeque grill.  Grill the ribs until browned on all sides.  Return the ribs to the pot with the sauce and cook together until the liquid is reduced to a thick sauce, about half an hour.