Stir all ingredients for the marinade well in a baking bowl.
Using a sharp kitchen knife, lightly score the spare ribs and rub the marinade well into the meat.
Place the spareribs in a roasting pan lined with aluminum foil and marinate for 4 hours (or overnight in the refrigerator: but they will then need to be brought back to room temperature before roasting).
Preheat stove to 190 degrees.
Line a large roasting pan with aluminum foil, remove the spareribs from the marinade and place them end to end.
Roast the loin for 30 to 50 minutes at a time, according to Maizena (cornstarch). Turn frequently to the other side and brush a few times with the marinade. If the marinade evaporates too much, add a little water.
Before serving, cut the ribs into pieces.
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