2 banks of spareribs, uncut, about 2 pounds each 3 cloves garlic, minced 1/ 2 cup ketchup 1/ 2 cup sweet bean sauce (hoi sin deung) or hoi sin sauce 1/ 2 cup soy sauce 1/ 4 cup sherry Trim off excess fat from the thick edges of spareribs. Place ribs in a shallow pan or platter. Mix remaining ingredients for a marinade and spread over both sides of the spareribs. Let stand for at least two hours. Place one oven rack at the top of the oven and one at the bottom. Preheat to 375F. Hook each bank of spareribs with 3 or 4 S-hooks across its width, on the thick edges, and suspend under top rack. Place a large pan with 1/ 2" water on bottom rack. This pan will catch the drippings and keep the meat from drying out. Cook spareribs for about 45 minutes.

2 tablespoon Sesame seeds 1 pound Fresh bean sprouts thoroughly washed and drained 3 Garlic cloves, peeled and minced 2 medium Scallions --trimmed & minced 1 -1" cube ginger, peeled and minced 2 tablespoon Oriental sesame oil 1/ 3 cup Soy sauce 2 tablespoon Cider vinegar 1 tablespoon Mirin (sweet rice wine) 2 teaspoon Light brown sugar 1 teaspoon Spicy sesame oil PREHEAT OVEN TO 300F. Toast the sesame seeds by spreading them over the bottom of a pie tin. Roast for 12-to-16 minutes, stirring often, until they are golden. The seeds can be toasted in advance and stored in an airtight container. Place the bean sprouts in a large heatproof bowl and set it aside. In a medium-size skillet set over moderately low heat, stir-fry the garlic, scallions and ginger in the oil for 2 to 3 minutes, until they are limp. Add all the remaining ingredients, increase the heat to moderate, then boil the mixture, uncovered, for 1 minute to slightly reduce the liquid. Pour the boiling dressing over the bean sprouts, toss well, then cover the bowl and chill the salad for several hours. Toss again before serving.