Professer Salt may know a good one also. He gave me a great one for chicken wings.
The recipe I gave to Brian is for Chinese roast pork, or chashu as it's called in Cantonese. Works equally well on chicken, IMO.
I'm at work right now, so I don't have my own recipe handy. Then again, my recipe calls for a few hard to find Chinese ingredients like fermented tofu and Sichuan peppercorns, so that might not do you any good unless you have a seriously good Chinese market nearby. EDIT: Noticed the OP is in Lakewood, CA, so you do have a market nearby. PM me if want that recipe.
I Googled some recipes on the internet, and this one looked ok. I'd skip the red dye, though. I'd also increase the marination time to at least overnight.
http://www.cyber-kitchen.com/recipes/Chinese_Roast_Pork.htm
I'd probably bump up that marinade recipe by 3 or 4 times to cook 6 slabs of ribs. I'd also probably set aside a little of the
**unused** marinade to make into a finish glaze. Spoon a little of it into honey, to taste, and there's your sauce. Don't be afraid to boost the glaze with a healthy amount of black pepper and superfinely grated ginger in your finish glaze.
Last tip: remember to taste your marinade and err on the side of less sugar, so you don't burn the sugar during a 4+ hour cook for ribs.