INGREDIENTS 4 lbs. of pork spare ribs ( trimmed of fat and membranes)
1 cup soy sauce
1/2 cup brown sugar
1/4 cup sake or dry sherry
1 tbs. peeled, fresh minced ginger
1 tbs. minced garlic
2 tbs. of each: sliced scallions
chopped fresh cilantro
DIRECTIONS
Mix all spices together in a glass bowl and let marinate in refrigerator overnight or for at least 4 hours
Bring to room temperature before grilling
Drain any excess marinade from the ribs before placing on the grill, meat side up
Cover the grill and vent slightly
Cook over indirect heat for about 1 to 1 1/4 hrs. (turning occasionally)
Good as well by brushing on the glaze (1/2 cup hoisin sauce, 1/2 tomato ketchup,
1/4 cup of each: honey
soy
sherry )
2 tbs. of each: rice wine vinegar
chili sauce with garlic
1 tbs. minced, peeled fresh ginger)
