1 1/2 cups brown sugar
1 cup soy sauce
1 cup ketchup
1/2 cup sherry
2 teaspoons salt
2 garlic cloves, minced
1 cup fresh pineapple, pureed
2 ounces peeled fresh ginger, minced
6 pounds baby back ribs
2 ounces black and white sesame seeds
Combine brown sugar, soy sauce, ketchup, sherry, pureed pineapple and salt in a bowl until the sugar dissolves. Add garlic and ginger to marinade. Pour marinade over ribs. Cover with plastic wrap. Marinate over night.
Preheat oven to 350 degrees F. In a disposable pan, line up the ribs side by side and cover with one cup of water and half of the marinade.
Cover with foil and bake for 2 hours or until tender. Remove the ribs from the oven and brown them on the grill over medium heat.
Baste with remaining marinade until desired doneness. Sprinkle with toasted sesame seeds before serving.