2 tb Sugar
1 tb Dry sherry
3 tb Hoisin sauce
1/2 ts Finely chop garlic
1 ds Salt optional
1/2 c  Ketchup
3 lb Pork back finger ribs cut 1
-inch wide by 3 inch long

Place ribs in nonreactive, 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. Dont crowd, or they wont be crispy. Bake at 350 degrees for 30
minutes. Turn over with tongs and bake additional 20- 30 minutes. Check
carefully last 10 minutes of baking to prevent burning.