In a bowl, mix together all the ingredients for the marinade.

Place the ribs in a container just large enough to hold them one on top of the other, or use a large re-sealable food storage bag. Pour the marinade over the ribs, cover with plastic wrap or tin foil, or pour into the re-sealable bag with the ribs. Let marinate in the refrigerator overnight.

Preheat the oven to 300 degrees.

Place half the marinade in a baking pan with the ribs and bake, turning the ribs frequently, for about 2 hours, or until the meat is tender.

Under a pre-heated broiler or on a wood-fired grill glaze the ribs for 3 to 4 minutes on each side. Watch carefully so they do not burn.

Remove the ribs and cut each side into individual pieces. Arrange the ribs in an overlapping fashion on each plate or on a large serving platter. Garnish with scallion chiffonade.

This recipe yields 6 servings.

Comments: Baby pork ribs can be found in supermarkets or Chinese meat markets. Young ribs are more tender and juicy. Generally they come in entire sides; 2 sides should be enough for this recipe. Serve with Twice Fried Rice or Vegetable Fried Rice (see recipes).

Wine Recommendation: An Austrian Chardonnay like Weininger or a Riesling like Freie Weingartner offers wonderful fruitiness, the perfect partner for these pork ribs. If youd prefer a red look to a Californian Merlot like Robert Mondavi.