Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Sugar
1 tb Dry sherry
3 tb Hoisin sauce
1/2 ts Finely chop garlic
1 ds Salt optional
1/2 c Ketchup
3 lb Pork back finger ribs cut 1
-inch wide by 3 inch long

Place ribs in nonreactive, plastic, bowl with a lid. In a separate
bowl, combine marinade ingredients; sugar, sherry, hoisin sauce,
garlic, salt (if desired) and ketchup. Mix well and spoon over ribs.
Place cover on bowl and shake to coat ribs thoroughly with marinade.
Place in refrigerator and marinate for 4 hours or longer. Shake once
or twice while marinating to coat again.

To avoid mess, cover cookie sheet with aluminum foil. Take ribs from
refrigerator and shake to coat again. Place ribs on their sides on
cookie sheet. Don't crowd, or they won't be crispy. Bake at 350
degrees for 30 minutes. Turn over with tongs and bake additional 20-
30 minutes. Check carefully last 10 minutes of baking to prevent
burning.

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