Trader Vic'S Chinese Spare Ribs

• 3 tablespoons soy sauce
• 1/2 cup plum sauce (If you don't have on the shelf, try Plum Sauce, Asian)
• 2 tablespoons tomato paste
• 2 tablespoons hoisin sauce
• 2 tablespoons dry sherry
• 2 tablespoons ginger, Finely minced
• 2 tablespoons garlic, minced
• 2 teaspoons sesame oil
• 1/8 teaspoon salt
• 3 lbs pork back ribs
• 3 tablespoons sugar (white or brown)

1. In bowl, whisk together soy sauce, plum sauce, tomato paste, hoisin sauce, dry sherry, ginger, garlic, sesame oil, and salt. Set aside.
2. Preheat oven to 350 degrees Fahrenheit.
3. Rub sugar on all sides of ribs.
4. Place on greased or sprayed rack, in foil lined roasting pan, meat side up.
5. Bake, tightly covered, 1-1/4 hours.
6. Drain juices from pan; remove rack and return ribs to pan.
7. Spread sauce over ribs, turning to coat.
8. Bake, uncovered, 40 minutes or until ribs are tender and glazed, turning and basting twice.
9. Cut into appetizer single-rib servings if desired, or use as a main course. Servings given is for a main course.

soy sauce, plum sauce, tomato paste, hoisin sauce, sherry, ginger, garlic, sesame oil, salt, pork back ribs, sugar

Taken from www.food.com/recipe/trader-vics-chinese-spare-ribs-476279 (may not work)