Glazed Sweet-Sour Spareribs Recipe

I suppose you might call these barbecued spareribs, but they’re a long way from true barbecue cooked long and slow over hickory coals. No matter. These ribs are succulent and full of flavor. The perfect accompaniments? Coleslaw and fresh-baked corn bread. Adapted from "Falling off the Bone" by Jean Anderson. Click here to see Braising Basics with Jean Anderson.