4 lb (2 kg) Canadian pork side ribs, breast bone removed or sweet and sour
1/4 cup (50 mL) each: hoisin sauce, water
3 tbsp ( 50 mL) dry sherry
2 tbsp (25 mL) each: honey, soy sauce
3 cloves garlic, minced
Toasted sesame seeds
1. Using a fork, gently lift and peel the membrane (silverskin) away from the backside of each rack of pork ribs and discard.
2. Cut ribs into single rib or bite-size pieces; place in a large plastic bag or sealable container. Combine remaining ingredients except sesame seeds; mix well and pour over ribs. Close bag or container and marinate in refrigerator a minimum of 6 hours to a maximum of 24 hours.
3. Drain ribs, reserving marinade. Place ribs in a shallow roasting pan; cover with foil and bake in a 325°F (160°C) oven for 1.5 hours. Meanwhile, bring marinade to a boil. Uncover and brush ribs with reserved marinade; bake, uncovered, for 30 to 45 minutes more or until dark golden.
4. Sprinkle ribs with sesame seeds and serve hot.