I think I got this marinade down, finally. It made delicious gravy for the kids to spoon all over their short grain white rice. We served sauteed spinach with garlic on the side. Sorry, no pictures. We ate just about everything, and the leftover wasn’t worth taking a picture. I would think this might work well in a slow cooker, too, but haven’t tried that yet.

Prep time: 15-20 min. / Cook time: 2 hours / Serves 4-6

Marinade

• 1/4 cup soy sauce
• 1/4 cup honey
• 1/4 cup hoisin sauce
• 3 tbsp. Chinese cooking wine or sherry
• 2 tsp. sesame oil
• 2 tsp. minced garlic (I went heavy on the garlic)
• 2 tsp. minced ginger (or 1 tsp. ground ginger)
• 1 tsp. five-spice powder
• 1 tsp. ground white pepper
• 1 tsp. sugar

• 2 lbs. country style pork ribs (boneless or with bone)

Mix all the marinade ingredients and pour over ribs in the baking dish or pan you will cook it in. May need to flip over once. Keep in the refrigerator for at least 4 hrs. I made it in the morning and let it sit all day.

Take meat out of refrigerator 30 min. before cooking. Preheat oven to 300 deg. F. Cover pan tightly with aluminum foil and place in oven for two hours. No peeking. Remove from oven and let rest for 10 min before serving.