6 tbsp. soy sauce
1/4 c. hoison sauce
1/4 c. dry sherry
1/4 c. honey
1/4 c. ketchup
1 1/2 tsp. minced garlic
1 tsp. minced peeled fresh ginger
3/4 tsp. salt
4 lb. lamb back ribs
1. Whisk first 8 ingredients together in a medium bowl to blend.
2. Place ribs in a large baking pan. Pour marinade over, turning to coat ribs. Refrigerate at least 4 hours or overnight.
3. Preheat oven to 350 degrees. Remove ribs from marinade and place in single layer on shallow baking pan rack. Bake 30 minutes. Turn ribs and baste with marinade. Continue baking until tender, about 35 minutes, basting once. Serve hot.
From Cooks.com
Modifications:
Use chicken instead
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