In this task, you have to identify the named entities (NER) which are the ingredients required given its directions. Named entities are the names of the items without their quantity.

[Q]: Place 4.5 lbs bone-in ribs in a large shallow dish or jelly-roll pan., Make the rub: In a small bowl, combine the minced garlic, 6 teaspoons (2 tbps) olive oil, salt, pepper and Worcestershire. Rub into the ribs evenly. Cover with plastic wrap, and marinate in the refrigerator for at least 3 hours or overnight., Meanwhile, make the glaze: Heat the remaining 1 tsp olive oil in a heavy-bottomed 1-quart saucepan over low heat. Add the onion, and cook until golden brown, stirring occasionally, 2 to 3 minutes. Add minced ginger, and cook for 30 seconds. Pour in vinegar, increase heat to medium, and cook for 1 minute. Add the water, ketchup, mustard and hot sauce; cook until reduced to 1/2 cup, 3 to 4 minutes. Remove from heat, and let cool. (Glaze can be made a day ahead and refrigerated in an airtight container.), Heat grill to medium-high, following manufacturers instructions for indirect cooking. Place ribs on grill, cover, and cook until evenly browned, turning every 15 minutes, for 50 minutes to 1 hour. Brush both sides of ribs with the glaze, and place, rounded side up, on grill. Cover, and cook until glaze is set, 10 to 15 minutes more.
[A]: Spareribs, Garlic, Olive Oil, Salt, Black Pepper, Worcestershire Sauce, Onions, Vinegar, Ginger, Tap Water, Ketchup, Dijon Mustard, Tabasco Sauce

[Q]: Mix first 4 ingredients in large bowl., Cover and chill 30 minutes., Whisk juice, vinegar, and cornstarch in medium bowl to blend., Set aside., Heat oil in heavy large skillet over medium-high heat., Add garlic, ginger, and cayenne; saute 15 seconds., Add chicken mixture; stir-fry until just cooked through, about 4 minutes., Transfer chicken to plate., Add bell pepper, peas, and onion to same skillet., Stir-fry until vegetables are crisp-tender, about 2 minutes., Return chicken to skillet., Stir juice mixture to recombine and add to skillet., Simmer until sauce thickens, stirring constantly, about 1 minute., Season with salt and pepper.
[A]: chicken, soy sauce, cream Sherry, peel, tangerine juice, rice vinegar, cornstarch, peanut oil, garlic, fresh ginger, cayenne pepper, red bell pepper, snow peas, green onion

[Q]: Place sugar, milk, egg yolks, flour and butter in double boiler., Cook until custard forms., After custard cools, add nuts and vanilla., Spread between layers., Cover with chocolate frosting.
[A]:
chocolate cake mix, sugar, milk, egg yolks, flour, black walnut meats, vanilla, butter, chocolate frosting