I posted this in Cook the Book, but when I added the link for the photo, the text and recipe disappeared. I do not know why, so I edited to add my comments. Here is the recipe. I was afraid to post the recipe again. This is a copy and paste of the recipe from EPI
Chinese-Hawaiian "Barbecued" Ribs
yield
Makes 6 hors d'oeuvre servings
ingredients
• 3/4 cup sugar
• 1/2 cup soy sauce
• 1/2 cup ketchup
• 1/4 cup medium-dry Sherry
• 1 teaspoon salt
• 1 garlic clove, smashed
• 1 (1-inch) cube peeled fresh ginger, smashed
• 3 pounds baby back pork ribs (3 racks; do not cut apart)
preparation
Stir together sugar, soy sauce, ketchup, Sherry, and salt in a bowl until sugar is dissolved. Pour marinade into a roasting pan, then add garlic, ginger, and ribs, turning ribs to coat with marinade. Marinate, covered and chilled, turning occasionally, at least 3 hours.
Preheat oven to 325°F.
Line bottom of a broiler pan with foil, then arrange ribs, rounded sides up, on broiler rack, reserving marinade for basting (discard garlic and ginger). Roast in middle of oven, basting with marinade every 20 minutes (do not baste during last 10 minutes of cooking), until ribs are tender and glaze is well browned, about 1 3/4 hours. Discard any unused marinade.
Let racks stand 5 minutes, then cut into individual ribs.
Chinese-Hawaiian "Barbecued" Ribs
yield
Makes 6 hors d'oeuvre servings
ingredients
• 3/4 cup sugar
• 1/2 cup soy sauce
• 1/2 cup ketchup
• 1/4 cup medium-dry Sherry
• 1 teaspoon salt
• 1 garlic clove, smashed
• 1 (1-inch) cube peeled fresh ginger, smashed
• 3 pounds baby back pork ribs (3 racks; do not cut apart)
preparation
Stir together sugar, soy sauce, ketchup, Sherry, and salt in a bowl until sugar is dissolved. Pour marinade into a roasting pan, then add garlic, ginger, and ribs, turning ribs to coat with marinade. Marinate, covered and chilled, turning occasionally, at least 3 hours.
Preheat oven to 325°F.
Line bottom of a broiler pan with foil, then arrange ribs, rounded sides up, on broiler rack, reserving marinade for basting (discard garlic and ginger). Roast in middle of oven, basting with marinade every 20 minutes (do not baste during last 10 minutes of cooking), until ribs are tender and glaze is well browned, about 1 3/4 hours. Discard any unused marinade.
Let racks stand 5 minutes, then cut into individual ribs.