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Garlic Chinese Ribs

2 racks of baby-back pork ribs, each about 1 1/2 lbs.
6 cloves garlic, minced
2 tablespoons freshly grated ginger
1 cup brown sugar
12 cup soy sauce
14 cup hoisin sauce
14 cup dry sherry


Cut racks into 2 or 3 rib serving size portions. Place in 2 large plastic bags (I use ZIPLOCK freezer bags) or lay flat in a large dish. Whisk remaining ingredients together in a medium-sized bowl; divide between the plastic bags. Push the meat down into the marinade, squeeze out as much air as possible and seal the bags (with the ziplock or a twist tie) as close to the meat as possible. Massage the bags to evenly coat the ribs. (Or pour marinade over ribs in the dish, turn each rib to evenly coat& cover with plastic wrap). Refrigerate overnight or up to 2 days. Bring meat to room temperature. Lightly oil a BBQ grill& heat to medium temperature. Drain ribs& save marinade. Place ribs on BBQ, grill with lid closed turning occasionally& basting with the marinade for about 10 minutes. Discard any remaining marinade. Continue grilling, turning the ribs often, until richly glazed, about 8- 10 more minutes.

Source: www.food.com