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2racks pork spareribs (2 1/2 to 3 pounds each), preferably St. Louis-cut (see note)
8 black tea bags (see below)
1 1/2cups ketchup
1cup soy sauce
1cup hoisin sauce
1cup sugar
1/2cup dry sherry
6 garlic cloves, minced
2tablespoons grated fresh ginger
2teaspoons toasted sesame oil
1 1/2teaspoons cayenne pepper
1cup red currant jelly
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1st Keep
 flamingemu
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