Barbecued Baby Back Ribs


      2 tb Sugar                               1 ds Salt optional
      1 tb Dry sherry                        1/2 c  Ketchup
      3 tb Hoisin sauce                        3 lb Pork back finger ribs cut 1
    1/2 ts Finely chop garlic                       -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. Don't crowd, or they won't 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.