2 package baby back pork ribs, cut in sections
1 C guava jelly (or Red current jelly)
1&1/2 C Shoyu
3 Tbsp Honey
1 fresh Ginger, at least 2 index fingers in length
6 cloves minced Garlic
3 tsp Whiskey
Mix together jelly, shoyu, honey, ginger, garlic and whiskey till well blended. Set aside. In large pot, filled with water, place ribs and boil with sliced ginger. Cook ribs til done but NOT falling off bones. Drain and rinse ribs. Peel the fatback off. Put ribs in a large pan, brushing and pouring the sauce on each set of ribs. Put in refrigerator and every so often, move around so that all the pieces will have marinated well. Marinade for 2 hours to overnight (the longer marinated the better). Heat up pan in the oven, covered with foil at 350 degrees til hot or BBQ on grill, basting with remaining sauce, until heated through. Cut in individual ribs and enjoy!