Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   sugar
     1/8  teaspoon      salt optional
   1      tablespoon    dry sherry
     1/2  cup           ketchup
   3      tablespoons   hoisin sauce
     1/2  teaspoon      finely chop garlic
   3      pounds        pork back finger ribs cut 1
                        - inch wide by 3 inch long

Preparation:

Place ribs in non-reactive, 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 350F for 30 minutes. Turn over with tongs and bake additional 20- 30 minutes. Check carefully last 10 minutes of baking to prevent burnin