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1
Position the oven racks so that they are evenly spaced.
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2
Preheat the oven to convection bake at 400F.
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3
Cover one or two shallow-rimmed baking pans with foil and coat with nonstick spray.
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4
Arrange the spareribs on the baking pan or pans, bone side up.
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5
Place in the oven.
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6
If using one pan, place it in the center of the oven.
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7
If using two pans, place them so that one is in the upper two-thirds and the other in the bottom two-thirds of the oven.
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8
Bake for 20 minutes, turn the ribs over, and bake for 10 more minutes.
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9
Meanwhile, combine all the remaining ingredients in the bowl of a food processor fitted with the steel blade.
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10
Process just until all the ingredients are minced (not pureed).
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11
Pour the sauce over the ribs, meaty sides up.
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12
Reduce the oven temperature to 350F and continue baking for 25 to 30 more minutes, until the ribs are glazed.
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13
Convection bake the spareribs as directed above.
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14
While the ribs bake, combine 4 large minced garlic cloves, 1 tablespoon peeled and minced fresh ginger, 2/3 cup soy sauce, 2/3 cup hoisin sauce, 1/4 cup honey, 3 tablespoons ketchup, 3 tablespoons cider vinegar, 3 tablespoons dry sherry, and 1 teaspoon red pepper flakes.
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15
In step 5 above, baste the ribs with this sauce and cook as directed.
