Mix all the marinade ingredients into medium bowl. Divide the ribs into 2 zipper bags and empty half of the bowl or marinade into each of them. Save a little bit of marinade for later. Either marinate the ribs overnight in the refrigerator or for 4-6 hours. The longer the ribs marinate the better.
Preheat oven to 350°F. Prepare a roasting pan lined with heavy duty foil for easy cleanup. You can roast right on the foil but brush a little vegetable oil on the foil. Otherwise, if you have a roasting rack to place on top of the pan, you can add about 2 cups of water to the pan so there is about a half inch of water and place the spare ribs rib side up on the rack into the preheated oven.
Roast for 30 minutes covered with a tent of aluminum foil. Flip the ribs over and then roast for another 45-60 minutes, uncovered, watching and turning as necessary for even cooking. If you’re using a roasting pan, replace the water as necessary if it dries up. Finish them under the broiler for 5-10 minutes so the ends are crispy. You can and should baste the ribs about 2-3 times with the reserved marinade while they are in the oven. Serve with sliced scallions on top.
