2 tablespoons chicken stock (water will do if you must)
2 tablespoons dark soy sauce
2 tablespoons hoisin sauce
1 tablespoon bean paste--hot bean paste is a fun twist
1 tablespoon ShaoHsing wine
1 1/2 tablespoons honey
1/2 teaspoon salt (I skip this)
1 large clove garlic, minced
a few drops red food coloring
Mix this all up, will cover about 2 pounds of meat. And yes, its' about 45 minutes in the oven with a bump up to 400 at the end to set the glaze.
dark soy sauce is different from the standard soy sauce. It is darker and sweeter. Lots more color when mixed with other foods.
There are tons of variations on this. You'll see sesame oil, ginger, brown sugar instead of honey, some 5-spice powder occasionally. Lots of options. Don't be afraid to try different things to get a custom result you like.
But if you've got a local Asian grocer, the LKK sauces are worth having on hand for quick access to some good food.
These are also good grilled, but it's hard not to burn the glaze. Indirect in a smoker is excellent and less likely to char.
Your asian grocer likely will have a powdered mix for this as well. That might be fun to try as a rub for grilled ribs that would be less likely to burn? I've never used it so I'm not absolutely sure it would work that way.