- 6 pounds pork spareribs
- 1/4 cup hoisin sauce
- 1/4 cup water
- 3 tablespoons dry sherry
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 2 cloves garlic (minced)
- Cut spareribs into serving-size portions;set aside.
- In a large bowl, combine remaining ingredients; mix well. Reserve 1/4 cup of the marinade. Place remaining marinade in a large self-sealing bag. Add ribs, close bag tightly. Refrigerate 6 hours or overnight; turn bag several times to distribute marinade.
- Drain ribs. Discard leftover used marinade. Place ribs in shallow roasting pan; cover with foil and bake in a 350 degree F. oven for 1 1/2 hours.
- Uncover and brush ribs with the reserved 1/4 cup of marinade. Bake, uncovered, for 30 more minutes or till done.
- Serves 6