INGREDIENTS

• 4 tablespoons ginger jam, divided
• 2 tablespoons soy sauce
• 1 teaspoon rice vinegar
• 2 pounds baby back ribs, divided into single ribs
• 2 scallions, finely sliced

PROCEDURE

In a large plastic food storage bag, mix together 2 tablespoons ginger jam, the soy sauce, and the rice vinegar.  Add the ribs, and toss to coat.  Marinate in the fridge overnight.

Preheat the oven to 350°F.  Spread the ribs on a foil-lined baking sheet, and boil the marinade.  Pour the marinade over the ribs, and cover tightly with foil.  Bake 1 hour and 45 minutes, then take the foil off the baking sheet, turn the ribs over and bake uncovered for 30 minutes.  Heat the remaining 2 tablespoons ginger jam in a large saucepot over medium heat until it loosens in texture.  Toss the ribs in the hot jam to coat.  Scatter the chopped scallion over the ribs, and serve.