This is the season when I get a yen for ribs and this is one of my favorite ways to fix them. The recipe is a t & t from a great Washington and Chicago cook and hostess, Margaret Robson, who shared it with me many years ago when I wrote about her dinner party style for Cuisine magazine. Margaret’s marinade gives the succulent pork meat a sweet and spicy tang that goes well with beer, punch, soda or iced tea — rather than wine. Cole slaw and potato salad are the great obvious standbys for