Maple Spareribs

Quite nice, though in my mind they don't quite compare to the ones I made many years ago. I do realize, though, that memories can be deceiving - I'll have to make that other recipe soon again!

We did the oven variant, and I was curious if it would work - 1/2 hour braised, then 2 hours roasted, covered, and another 1/2 hour roasted and basted? It actually worked very well! The meat really fell of the bone and tasted really nice. Unfortunately, we left our second helping in the turned off oven while eating, and it got just a tad dry during that time.

I was also worried about the amount of soy sauce, which is why I didn't add the salt. I thought the spareribs turned out just fine, while DH probably would have added a tiny bit of salt.