In a bowl, mix together all of the ingredients for the marinade. Place the ribs in a container just large enough to hold them 1 side on top of the other. Pour the marinade over the ribs, cover with plastic wrap or aluminum foil and let marinate in the refrigerator overnight.
Preheat the oven to 300 degrees F.
Place half of the marinade in a baking pan with the ribs and bake, turning the ribs frequently, for 2 hours, or until the meat is tender. Reserve the remaining marinade.
Under a preheated broiler or on a wood-fired grill, glaze the ribs for 3 to 4 minutes on each side. Watch carefully so they don't burn. Remove the ribs and cut each side into individual pieces. Bring the reserved marinade to a boil.
Arrange the ribs in an overlapping fashion on each plate or on a large serving platter. Spoon the warm marinade over them.
Recipe courtesy Wolfgang Puck, The Wolfgang Puck Cookbook, Random House, 1986
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