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Red wine with aromas of ripe fruit, spice, and licorice. With its intense flavour, it pairs well with grilled fare and pork ribs.
Place all ingredients except those for marinade in a large saucepan filled with cold water, and then add the spareribs. Bring to a boil and cook covered for 75 minutes at a gentle simmer.
Remove ribs from flavoured broth and set aside to cool. Refrigerate.
Combine all marinade ingredients in a bowl. Brush marinade onto spareribs.
Place ribs, one on top of the other, in a rectangular baking dish. Cover with plastic wrap, pressing down on ribs to remove excess air.
Set something heavy on top of ribs and set them to marinate in fridge for at least 24 hours.
Remove ribs from the fridge about 30 minutes before cooking.
Preheat the oven to 180°C (350°F).
Transfer spareribs onto one or more large baking trays, being sure to transfer all the marinade as well.
Put into the oven and let caramelize for 20 to 30 minutes. Don't turn ribs over while baking.
Brush ribs with sauce and serve them with sweet potato fries!
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