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Add a photoServings: 6
Ingredients
- 2 Tbsp. Sugar
- 1 Tbsp. Dry sherry
- 3 Tbsp. Hoisin sauce
- 1/2 tsp Finely chop garlic
- 1 dsh Salt optional
- 1/2 c. Ketchup
- 3 lb Pork back finger ribs cut 1 inch wide by 3 inch long
Directions
- Place ribs in nonreactive, plastic, bowl with a lid. In a separate bowl, combine marinade ingredients; sugar, sherry, hoisin sauce, garlic, salt (if you like) 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 hrs or possibly longer. Shake once or possibly 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. Do not crowd, or possibly they will not be crispy. Bake at 350 degrees for 30 min. Turn over with tongs and bake additional 20- 30 min. Check carefully last 10 min of baking to prevent burning.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 34g | |
| Recipe makes 6 servings | |
| Calories 57 | |
| Calories from Fat 3 | 5% |
| Total Fat 0.33g | 0% |
| Saturated Fat 0.05g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 378mg | 16% |
| Potassium 88mg | 3% |
| Total Carbs 13.09g | 3% |
| Dietary Fiber 0.3g | 1% |
| Sugars 11.12g | 7% |
| Protein 0.62g | 1% |
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