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2 racks pork back ribs, each about 750 g
6 garlic cloves, minced
2 tbsp grated fresh ginger
3/4 cup granulated sugar, or 1 cup brown sugar
1/2 cup soy sauce
1/4 cup hoisin sauce
1/4 cup dry sherry
Cut racks into 2- or 3-rib serving-size portions. Place in 2 large plastic bags or lay flat in a large dish. In a medium-size bowl, whisk garlic and ginger with sugar, soy, hoisin and sherry. Divide between plastic bags. Push meat down into marinade, then squeeze out as much air as possible from bags. Seal tightly with elastic bands as close to meat as possible. Massage bags to evenly coat ribs. Place bags in a bowl. Or pour over ribs in dish and turn to evenly coat, then cover with plastic wrap. Refrigerate overnight or up to 2 days.
Bring meat to room temperature before grilling. Lightly oil grill and heat barbecue to medium. Drain ribs and save marinade. Place ribs on barbecue. Grill with lid closed, turning ribs occasionally and basting with marinade, 10 minutes. Then discard any remaining marinade. Continue grilling, turning ribs often, until richly glazed, about 8 to 10 more minutes. Wonderful with our Orange-Dijon Potato and Dill Salad (also in the Recipe File).
Calories 535, Protein 34.9g, Carbohydrates 16.8g, Fat 35.3g, Fibre 0.3g, Sodium 835mg.
These delicious ribs rival our favourite Chinese takeout ribs and they're so easy. All the hard work is done by the marinade. Make sure you leave them overnight to ensure maximum flavour, then just grill them the next day.