Prep 6 hrs
Cook 2 hrs
This recipe comes from DH's favorite book, Weber's Big Book Of Grilling. Removing the membrane from the underneath side results in tender, "falling off the bone" ribs. To cook on indirect medium heat simply means to have your fire on one side and your meat on the other side so your meat is not directly over the fire. These ribs are "finger-licking" and "out of this world" good. I hope you enjoy them as much as we do.
- 3⁄4 cup granulated sugar
- 1⁄2 cup soy sauce
- 3 tablespoons hoisin sauce
- 2 tablespoons dry sherry
- 1 tablespoon fresh ginger, minced
- 2 teaspoons minced garlic
- 4 lbs pork baby back ribs, membrane removed from the underside
- Whisk together all marinade ingredients.
- Place ribs in a shallow roasting pan in a single layer.
- Pour the marinade over the ribs.
- Turn ribs to coat evenly.
- Cover with plastic wrap and refrigerate for 4 to 6 hours, turning ribs occasionally.
- Preheat gas grill.
- Remove from refrigerator and allow ribs to stand at room temperature for 45 to 60 minutes.
- Drain the marinade into a small saucepan and bring to a boil.
- Boil for a full minute then set aside.
- Place ribs on preheated gas grill rib side down & grill over indirect medium heat.
- Grill until meat has pulled back from the ends of the bones approximately 2 hours.
- During the last 20 minutes of grilling time, baste generously with the reserved marinade.
- Remove ribs from grill and let rest 5 to 10 minutes before serving.