1 tablespoon dry sherry
3 tablespoons hoisin sauce
1/2 teaspoon finely chopped garlic
1 dash salt, optional
1/2 cup ketchup
3 pounds pork back finger ribs cut 1 inch wide by 3 inches
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. Grill for about 20 minutes. Turn over with tongs and grill an additional 20 to 30 minutes. Check carefully last 10 minutes to prevent burning.
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