1¼ cups hoisin sauce (use less if you prefer less sauce)
2 tablespoons cooking sake (Papa uses whiskey)
1 to 1½ tablespoons brown sugar (adjust to your preference)
2-3 garlic cloves
Instructions
Slice the ribs if the butcher hasn't done so already.
The key to tender ribs that slide off the bone when you bite into them is par-boiling. In a large pot, add ribs then cover with water. Slowly bring the water to a boil on medium-high heat then quickly reduce to simmer. Simmer for about 1 hour to 1½ hours. Par-boiling also helps to reduce the fat and oiliness of the ribs.
While the ribs are boiling, make the sauce. Chop garlic cloves, and in a medium bowl combine garlic, hoisin sauce (I use Lee Kum Kee brand), sake, and brown sugar. (Papa uses a splash of whiskey instead of sake.)
Take each rib and dip it in the hoisin mixture then place in a baking dish.
Bake at 300 degrees F, for 30 minutes.
Recipe by Bebe Love Okazu at https://bebeloveokazu.com/2010/08/20/chinese-baby-back-ribs/