Asian Barbecued Ribs

Asian Barbecued Ribs

6 pounds spareribs; cut in 3-rib portions
      ----Sauce----
2 cloves garlic; minced
4  green onions; finely chopped
1/4 cup ketchup
1/4 cup hoisin sauce
1/4 cup soy sauce
1/4 cup white vinegar
2 tablespoons chopped fresh gingerroot
2 tablespoon maple syrup
2 tablespoons Dijon mustard
2 teaspoons hot Chinese chili paste; or
1/4 teaspoon hot pepper sauce

In large saucepan, cover ribs with cold water. Cover and bring to boil.
Skim off foam. Reduce heat to medium-low and cook, covered, for 45 to 50
minutes or until ribs are fork-tender. Drain. Transfer to large glass bowl
and refrigerate until cold.
Sauce: Combine garlic, green onions, ketchup, hoisin sauce, soy sauce,
vinegar, gingerroot, brown sugar, mustard and chili paste. Pour over ribs
and toss; refrigerate for at least 2 hours or overnight, turning
occasionally.
Cook ribs on oiled grill 4 to 6 inches from medium-hot coals or on medium
setting for 8 to 12 minutes per side until heated through and glaze has
slightly browned, basting occasionally with sauce.

Contributor:  Canadian Living
Yield: 8 servings


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