1/2 cup soy sauce
1/2 cup hoisin sauce
1/4 cup ketchup
1/4 cup dry sherry
1 tablespoon sesame oil
3-5 cloves garlic, minced
1-2 tablespoons brown sugar
1 teaspoon rice wine vinegar
2 racks of ribs
1-1/2 cups water
Combine the soy sauce, hoisin sauce, ketchup, sherry, sesame oil, garlic, brown sugar, and rice wine vinegar. Add the ribs and toss. Refrigerate overnight. Trim ribs if needed to fit only roasting rack. Preheat oven to 180 F. Place ribs on a rack in a roaster pan. Pour water into the bottom of the pan, making sure not to have the ribs in the water. Bake 5-6 hours, depending on the thickness of the ribs. To finish the ribs, turn up the oven up to 450 F and keep a close watch.