Recipe from Christine.
This recipe rocks. It’s perfect for a party and I promise you people will fight for the last rib while licking every possible morsel off their fingers. If you’ve been to our house for a group gathering, chances are you’ve had this at least once.
The longer you cook the ribs, the more tender they are. Ribs can marinate up to 1 day. It’s best served right on top of brown rice so the rice soaks up the sauce.
Ingredients:
- 3/4 cup sugar
- 1/2 cup soy sauce
- 1/2 cup ketchup
- 1/4 cup Sherry, medium-dry
- 1 teaspoon salt
- 1 garlic clove, smashed
- 1 fresh ginger, peeled and 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. 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.