5 pounds meaty pork spareribs
1 tablespoon peanut oil
1 1/2 tablespoons minced garlic
2 teaspoons minced fresh ginger
1/4 cup dry sherry
1 1/2 cups pureed peach pulp
2 tablespoons tomato paste
1 tablespoon light brown sugar
1 1/2 tablespoons fresh lime juice
2 teaspoons red wine vinegar
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1 teaspoon Chinese chile paste with garlic
Salt and pepper, to taste
Cut the ribs into individual portions and set aside in a large bowl.
Sauce: Heat the oil in a saucepan over low heat. Add the garlic and ginger and stir until aromatic, about 30 seconds. Add the sherry and reduce over high heat for about 2 minutes. Add the remaining sauce ingredients and simmer for about 20 minutes, stirring occasionally.
Arrange the spareribs in a large dish. Brush with generous amounts of the sauce and refrigerate for 12 hours or overnight.
Preheat oven to 400 degrees F.
Arrange the spareribs in a shallow baking pan and bake, brushing frequently with the remaining sauce, until the ribs are well browned, crisp, and cooked through, about 1 1/4 hours.
Serve at once.