Rewelacyjne.. Well tested and always recommended. Takes some time (marinating at least overnight), but also gives some flexibility in timing the preparation. Grilled on a bbq they do not come out very tender, with bones falling out, as pre-processed rib roasting methods would – but patient grilling over medium heat brings you very satisfying result..
Makes 4 servings
- 2 racks pork back ribs, each about 1 1/2 lbs (750 g); i often use the cheaper ‘rib buttons’ cut, with great success
- 6 garlic cloves, minced
- 2 tbsp (30 mL) grated fresh ginger
- 3/4 cup (175 mL) granulated sugar or 1 cup (250 mL) brown sugar
- 1/2 cup (125 mL) soy sauce
- 1/4 cup (50 mL) hoisin sauce
- 1/4 cup (50 mL) 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.
- Refrigerate overnight or up to 2 days.
- Bring meat to room temperature before grilling.
- Lightly oil grill and heat barbecue to medium. If using oven grill, start the heat, adjust the shelves – meat should reside about 15 cm below the heating element..
- Drain ribs and save marinade.
- Place ribs on barbecue or on grilling tray.
- 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