TERIYAKI RIBS

* 2 racks (6 lbs) spare ribs (prepared as below)
* 1 side of ribs, backbone removed, sawn horizontally into 3 inch wide portions
* 1 medium onion, quartered
* 2 cloves garlic
* 1 bay leaf
* 1 celery top
* 1 t. thyme
* 1/4 t. freshly ground pepper

Place in large pot barely covered with cold water. Bring to a boil; reduce heat and simmer, covered 40-45 minutes. Drain and cool.

* 1 c. chicken stock
* 1/2 c. soy sauce
* 1/2 c. honey
* 1/2 c. white vinegar
* 2 cloves garlic, minced
* 1 T. fresh grated ginger
* 1 t. Hi Mountain Hickory Burger Seasoning

Combine remaining ingredients. Place ribs in large zip-top bag and pour in the marinade. Refrigerate for 3 hours, turning occasionally. Remove ribs from marinade and roast 375 F for about 45 minutes, basting frequently with reserved marinade.
Serves 6.