Big-Taste Grilled Ribs
Source of Recipe
Internet
List of Ingredients
4 pounds lean meaty pork spareribs, cut into 2-rib sections
1/3 cup chopped fresh ginger
1 onion, finely chopped (about 1 cup)
2 large cloves garlic, finely chopped
1/3 cup soy sauce
1/3 cup dry sherry
1/3 cup rice vinegar
1/4 cup sugar
1/2 teaspoon freshly ground black pepper
1/2 cup apricot preserves
2 tablespoons prepared brown mustard
1 tablespoon dark Asian sesame oil
1/2 teaspoon ground hot red pepper
2 to 3 cups mesquite or hardwood chips, for grilling
Recipe
1. Carefully cut slits with the tip of a paring knife between ribs so
the marinade can penetrate to the meat along the bones.
2. Combine ginger, onion, garlic, soy sauce, sherry, vinegar, sugar and
black pepper in large bowl. Add ribs to marinade; cover and marinate in
refrigerator for 8 to 12 hours.
3. Preheat oven to 300F. Lightly oil a roasting pan. Remove ribs from
the marinade; arrange, bone side up, in single layer in prepared pan.
Strain 1/4 cup marinade and reserve, covered, in refrigerator until
using. Discard the remaining marinade.
4. Bake ribs in preheated 300F oven for 11/2 to 2 hours or until meat is
cooked through to the bone and tender. Turn the ribs over every 30
minutes.
5. Meanwhile, combine apricot preserves, mustard, sesame oil, hot red
pepper and the 1/4 cup reserved marinade in small nonreactive saucepan.
Bring to boiling. Lower heat; simmer for 2 to 3 minutes or until
slightly thickened. Set aside for glaze.
6. If grilling, soak wood chips in warm water 30 to 60 minutes; drain.
Prepare grill so coals are hot. Sprinkle chips on coals. Or preheat
broiler.
7. Grill or broil ribs, turning often, for 8 to 10 minutes. Brush with
glaze. Cook 8 to 12 minutes more, turning until browned. Serve hot or
warm. Yield: 4 servings.
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