5 Pounds Pork Or Lamb Spareribs -- meaty

--For The Sauce-- 1 Tablespoon Peanut Oil

1 1/2 Tablespoons Minced Garlic

2 Teaspoons Minced Fresh Ginger

1/4 Cup Mirin Or Medium Dry Sherry

1 1/2 Cups Pureed Peach Pulp (4 Large Peaches)

2 Tablespoons Tomato Paste

1 Tablespoon Light Brown Sugar (Packed), -- or more to taste

1 1/2 Tablespoons Fresh Lime Juice

2 Teaspoons Red Wine Vinegar

1 Tablespoon Worcestershire Sauce

1 Tablespoon Dijon Mustard

1 Teaspoon Chinese Chile Paste With Garlic

Salt And Freshly Ground Black Pepper -- to taste

Cut the ribs into individual portions and set aside in a large bowl. Make the barbecue sauce: heat the oil in a saucepan over low heat. Add the garlic and ginger and stir until aromatic, about 30 seconds Add the mirin and reduce over high heat for about 2 minutes. Add the remaining sauce ingredients and simmer for about 20 minutes, stirring. Arrange the spareribs in a large dish. Brush with generous amounts of the sauce and refrigerate for 12 hours or overnight. Preheat the oven to 400 degrees. Arrange the spareribs in a shallow baking pan and bake, brushing frequently with the remaining sauce, until the ribs are well browned, crisp, and cooked through, about 1 1/4 hours. Serve at once.