Combine all the ingredients in a bowl and blend well.  Cut the rib rack in half.  Combine the ribs and the sauce in a plastic bag and put it in the refrigerator.  Allow the ribs to marinate  for several hours.  Preheat the oven to 375 degrees.  Fill a large shallow pan 1/4 inch deep with water.  Place a metal rib rack holder in the pan (this will hold each rack on its edge).  Cook the ribs in the oven for 45 minutes, basting with the marinade every 15 minutes.  Separate into individual ribs using a sharp, heavy knife and serve.  Heat the remaining marinade and serve it with the ribs as a sauce.

Our comments:  We have always loved those ribs that come on the poo-poo platter.  These are close, and they work great as an appetizer or as a main course.  Thanks to Bob Enholm, we can do ribs in-house now.  He knowingly shared this recipe with us as well as several others in this book.  He unknowingly shared all of his other favorite recipes (we managed to xerox his entire recipe file).  Pricelss stuff!