Recipe: SWEET ‘N SASSY CHINESE RIBS
- 2 to 3 slabs baby back pork ribs, about 4 pounds
- For the marinade:
- 3/4 cup granulated sugar
- 1/2 cup soy sauce
- 3 tablespoons hoisin sauce
- 2 tablespoons dry sherry
- 1 tablespoon minced fresh ginger
- 2 teaspoons minced garlic
A short list of easy-to-find ingredients adds up to some of the best ribs you’ll ever taste.
To make the marinade: In a medium bowl whisk together the marinade ingredients.
Place the ribs in a single layer in a large roasting pan. Pour the marinade over the ribs. Turn the ribs to coat them evenly. Cover with plastic wrap and refrigerate for 4 to 6 hours, turning the ribs occasionally.
Allow the ribs to stand at room temperature for 20 to 30 minutes before grilling. Drain the ribs and reserve the marinade. Pour the marinade into a small saucepan, bring to a boil, and boil for 1 full minute. Set aside.
Grill the ribs, rib side down, over indirect medium heat until the meat is very tender and has pulled back from the ends of the bones, 1 1/2 to 2 hours. During the last 20 minutes of grilling time, baste generously with the marinade. Remove from the grill and allow to rest for 5 to 10 minutes before slicing into individual ribs. Serve warm.