Chinese-style barbecued spareribs
2 racks pork spareribs (2½ to 3 pounds each), preferably St. Louis-cut (see note) 8 black tea bags (see below) 1½ cups ketchup 1 cup soy sauce 1 cup hoisin sauce 1 cup sugar ½ cup dry sherry 6 garlic cloves, minced 2 tablespoons grated fresh ginger 2 teaspoons toasted sesame oil 1½ teaspoons cayenne pepper 1 cup red currant jelly
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