Cut two pounds of meat and end bones from a rack into more or less bite-sized pieces. Mix a half cup each hoisin and brown sugar, stir in a quarter cup each rice/cider vinegar, vegetable oil, and lite soy. Add a toe of grated ginger, and a teaspoon (or so) red food coloring. Mix very well with rib meat, and marinate for at least an hour. Drain, spread meat onto a sturdy well-oiled pan, and roast on low heat until crisp. Boiled Irish potatoes are nice option, fresh onion an absolute must.