1 (2 1/2 lb.) slab pork spare ribs
3 tbsp. Hoisin Sauce
1 clove garlic, minced
2 tbsp. soy sauce
2 tbsp. brown sugar
1/4 tsp. paprika; optional
2 tbsp. catsup
1 tbsp. sherry
3 tbsp. honey or plum sauce
1/8 tsp. five fragrant spices; optional
Dash of MSG; optional

1. Split ribs partially on the membrane side.

2. Spread mixture on both sides of ribs and let marinade stand overnight. Ziplock bag works very well.

3. Roast on rack at 350 degrees for 1 hour. Slice to serve.