Barbecued Ribs

• 2 1/2 to 3 lb. rack pork back ribs, cut lengthwise across bones into halves
• 2 Tbsp. sugar
• 1 Tbsp. salt
• 2 large cloves garlic, finely chopped
• 1/2 c. catsup
• 2 Tbsp. hoisin sauce
• 1 Tbsp. dry white wine

1. Trim fat and remove membranes from ribs.
2. Place ribs in shallow glass or plastic dish.
3. Mix remaining ingredients.
4. Pour mixture over ribs.
5. Turn ribs.
6. Cover and refrigerate at least 2 hours.
7. Place ribs in single layer on rack in roasting pan; brush with sauce.
8. Cook, uncovered, in 400u0b0 oven for 30 minutes.
9. Turn ribs; brush with sauce.
10. Cook, uncovered, until done, about 30 minutes longer.
11. (Reduce oven temperature to 375u0b0 if ribs are thin.)
12. Cut between each rib to separate.
13. Serve with hot mustard, if desired.
14. Makes 35 to 40 appetizers.

rack pork back ribs, sugar, salt, garlic, catsup, hoisin sauce, white wine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1023256 (may not work)