Combine all marinade ingredients. Place the ribs in a large glass baking dish. Pour the marinade over the ribs making sure to cover well. Cover baking dish tightly with plastic wrap and refrigerate 18 to 24 hours.
When marinating time is up, remove ribs from refrigerator and bring to room temperature. Pour the leftover marinade into a small sauce pan and bring to a boil for 10 to 15 minutes. Set aside for later basting.
Place ribs on a rack in a large glass baking dish. Place uncovered in a 325° oven for 1 hour, turning every 15 minutes. After 1 hour began basting ribs with the leftover marinade until dark brown and crispy, about another 30 to 40 minutes. Ribs are cooked when they become pliable as you bend them and began to pull away from the bone. Serve these Chinese spareribs with rice and a cucumber salad with red onions and Italian dressing.
These Chinese spareribs can also be place on a spit and place on the barbecue over an indirect flame after their first hour in the oven. Barbecue them another 30 minutes while basting often until cooked.