5 pounds baby back ribs
1 cup granulated sugar
1 cup soy sauce
3/4 cup rice wine
1 1/2 cups red wine vinegar
12 cloves garlic, crushed
1 1/2 teaspoons thinly sliced gingerroot
3 tablespoons sesame seed
Note: This recipe must marinate over night in the refrigerator.
Place rib pieces into a large mixing bowl or deep tray. Add sugar, soy sauce, rice wine, red wine vinegar, garlic cloves, gingerroot, and sesame seed.
Toss to coat evenly, cover, and marinate overnight.
The following day preheat the oven to 375°F. Drain marinade and discard. Arrange the ribs on an aluminum foil lined baking sheet. Bake for 1 hour. Remove from oven and cool slightly.
Makes 4 servings.
Cooking Tip: For appetizer servings, have your butcher cut the baby back ribs into individual pieces, then cut through the bone into 2 to 2 1/2-inch pieces.