Super Bowl Sunday isn't really a food dilemma for me. I figure whatever I bring out at halftime is a welcome nosh. The only requirement is that it's finger food. That way the remote can go in the left hand while the right hand does the lifting.

In years past I've made meatball sandwiches, which are always a hit, but this year I'm switching up my game plan and putting Chinese spareribs on the menu. I can do all the prep work the night before then pop the ribs in the oven the next afternoon. These are spicy and slightly sweet and make the house smell so good while roasting.

We'll watch the first half of the game while the ribs cook. Crack a beer or two and dig in. The only thing missing will be the Lions. Oh, well, at least we'll eat well.

Oven Roasted Chinese Spareribs

Recipe adapted from

1 tablespoon finely chopped garlic

1 tablespoon finely chopped ginger

4 tablespoons soy sauce

2 tablespoons rice wine or dry sherry

1 tablespoon Chinese five spice

11/2 tablespoons chili bean sauce (or 1 tablespoon bean sauce mixed with 1/2 tablespoon Sriracha)

1 tablespoon sesame oil

2 teaspoons salt

2 tablespoons sugar

3 tablespoons hoisin sauce

31/2 pounds pork spareribs

3 tablespoons honey

In a medium bowl, mix the garlic, ginger, soy sauce, rice wine, five spice, chili bean sauce, sesame oil, salt, sugar and hoisin sauce.

Spoon the marinade over the spareribs, making sure the ribs are coated underneath and on both sides. Cover the ribs and let them marinate in the fridge overnight.

Preheat the oven to 250 degrees. Place the ribs on a baking sheet and brush them with honey on all sides. Cook the ribs until tender (a fork should be able to slide in between the bones with little effort), about 2 hours and 15 minutes. Raise the heat to 450 degrees and cook until the ribs brown on top, about 10 minutes. Serves 4.

Per serving: 664 calories; 45 g fat (16 g saturated fat; 61 percent calories from fat); 21 g carbohydrates; 17 g sugar; 170 mg cholesterol; 1,340 mg sodium; 42 g protein; 0.5 g fiber.

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