asian cocktail ribs

4 lbs. (2 kg) pork baby back ribs
1/3 c. (75 mL) dark soya sauce
1/3 c. (75 mL) red wine vinegar
1/3 c. (75 mL) Western Family liquid honey
2 tsp. (10 mL) sesame oil
2-3 tbsp. (30 to 45 mL) Hot Szechuan chili paste
2 tsp. (10 mL) garlic purée
1/4 c. (60 mL) dry sherry
1 4-1/2 fl. oz. (128 mL) jar baby food prunes
pickling salt

1. Cut ribs into one-rib pieces. Trim any excess fat. Place in a shallow non-metallic baker (large enough not to crowd the ribs).

2. Combine all remaining ingredients except the salt; mix well. Pour over ribs. Turn and coat all pieces with the marinade. Cover and refrigerate until needed.

3. Turn ribs several times while marinating to coat thoroughly. When ready to serve, preheat oven to 400°F (200°C).

4. Bake ribs, uncovered, about 3/4 hour, turning and basting frequently. Cook until ribs are dark and the sauce has thickened and reduced to just coating the ribs. Cool slightly; sprinkle with pickling salt before serving (with plenty of napkins!).

5. Note: Ribs are better when not crowded during cooking; the sauce gets thicker and coats each piece better. Cooked ribs and sauce can be wrapped and frozen for up to 3 months. Raw ribs in marinade can also be frozen. (We liked the cooked-before-freezing version better.)
Makes 8 appetizer servings.

Nutrient analysis per serving:
494 calories, 66 grams protein, 17 grams carbohydrates, 18 grams of fat per serving.