Ingredients 2 racks Canadian Pork back ribs 3 cups (750 mL) hot water 1/2 cup (125 mL) hoisin sauce 1/4 cup (50 mL) soy sauce 1/4 cup (50 mL) rice or cider vinegar 1/2 cup (50 mL) dry sherry or rice wine 2 tbsp (25 mL) Dijon mustard 2 cloves garlic, minced 1 tbsp (15 mL) minced fresh ginger Cooking Instructions Pre-heat oven to 325°F (160°C). Remove thin, translucent membrane from the non-meaty (concave) side of ribs. This will allow flavours to penetrate more effectively, and give a more tender end product. The best way to do this is to loosen a little of the membrane at one corner using your fingernail. Then, with a paper towel, grasp the membrane firmly and pull it away from the ribs. Combine all remaining ingredients, except ribs and water, to make the barbecue sauce. Place ribs in a 2-inch (5 cm) deep baking sheet or dish with water and cover with foil. Bake in oven for about 1 1/2 hours, or until meat begins to shrink away from the bone tip, and meat is easily pierced with a knife point. At this stage, ribs can be refrigerated for up to 3 days. On medium-high heat, grill ribs for about 20 minutes, turning and basting ribs frequently. Be careful that sauce does not caramelize and burn. If not watching ribs throughout, reduce heat to medium, and lengthen cooking time to 30 minutes. When ribs have a deep, mahogany glaze, remove, slice, and serve.