8 cloves garlic, minced
2 teaspoons salt
1/2 cup ketchup
1/2 cup honey
1/2 cup soy sauce
2 10 1/2 ounce cans condensed beef broth
4 pounds beef spareribs, cut into individual ribs
In a 9 x 13 inch glass baking dish, combine the garlic and salt; mix well. Add the remaining ingredients except the spareribs and blend until well mixed. Add the ribs, turning to coat well with the marinade. Cover and refrigerate for at least 4 hours, or overnight, turning occasionally. Preheat the oven to 450 degrees. Line a large roasting pan with aluminum foil and add 1/2 inch of water to the pan. Coat a roasting rack with nonstick vegetable spray and place it inside the pan. Place the spareribs crosswise on the rack, reserving the marinade for basting. Roast for 10 minutes, then reduce heat to 350 degrees and roast the ribs for 1 hour and 20 minutes, or until the ribs are tender and the glaze is crispy, basting occasionally with the reserved marinade. Serve these with hot mustard.