Ingredients
2racksbaby back pork ribs,membrane removed
1cuphoisin sauce
½cupchili sauce
2½tbspdry sherry
2tbsphoney
2tbspsoy sauce
1½tbspseasoned rice vinegar
½tspAsian sesame oil,(toasted)
4garlic cloves,minced
½tspground ginger
Preparation
Make the hoisin barbecue sauce by combining all of the ingredients except for the ribs in a medium bowl.
Trim any excess fat or flaps of meat and cut racks in half into 6 to 7-rib sections. Line a baking sheet with heavy duty aluminum foil.
Place the rib racks on the baking sheet. Reserve 1 cup of the sauce and pour the rest over the rib racks. Coat both sides of racks evenly with sauce and arrange in a single layer, meaty sides up.
Cover tightly with heavy duty aluminum foil and refrigerate for a minimum of 4 hours or overnight.
Preheat the oven to 300 degrees F.
Place the covered ribs in the oven and bake, undisturbed, for 1½ hours.
Remove the ribs from the oven and carefully remove the foil. Using a pastry brush or back of a spoon, coat the racks generously with the reserved barbecue sauce.
Turn the oven heat up to 350 degrees. Return pan to the oven, uncovered, and cook for about 30 minutes, until the ribs are tender and starting to brown.
Let cool briefly before cutting in-between the ribs.
Serve and enjoy!
