"Backyard-Style" Barbecued Ribs

This recipe is posted by request and was originaly from Chef Sam Choy's cookbook "Sam Choy's Island Flavors"

• Ready In: 2 hrs
• Serves: 4

Ingredients

• 2  lbs  pork spareribs, membrane removed
• 1⁄4 cup soy sauce
• 2  tablespoons  minced fresh garlic
• 2  tablespoons  peeled and minced fresh ginger
• 1  tablespoon chili powder
• 1  tablespoon fresh coarse ground black pepper
• 1  teaspoon salt
• 1⁄2 cup  chopped fresh cilantro leaves

• Sauce 1

• 1 (15 ounce) can tomato sauce
• 1  cup  packed brown sugar
• 1  cup  minced yellow onion
• 1⁄4 cup white vinegar
• 1⁄4 cup honey
• 1  tablespoon  minced fresh garlic
• 1  tablespoon  A.1. Original Sauce or 1  tablespoon  HP steak sauce
• 1  teaspoon liquid smoke
• 1  teaspoon chili powder
• 1  teaspoon  medium cracked black pepper
• 1⁄2 teaspoon cumin
• 1⁄2 teaspoon dry mustard
• 3  inches cinnamon sticks

• Sauce 2

• 1  cup soy sauce
• 1  medium orange, juice of
• 1⁄2 cup mirin (japanese sweet rice wine)
• 1⁄2 cup water
• 1⁄4 cup  packed brown sugar
• 2  teaspoons  minced fresh garlic
• 2  teaspoons  minced fresh ginger

Directions

1. In a medium saucepan combine all the ingredients for Sauce#1, bring to a full rolling boil, reduce heat to medium low and simmer for 1 hour, stirring often.
2. Rub the ribs with soy sauce, garlic, ginger, chili powder, pepper, salt and chopped cilantro, both sides!
3. Wrap ribs in heavy duty foil.
4. Let Stand 1 hour.
5. Preheat oven to 350 degrees.
6. Place Ribs in oven for 1 hour, turning once after 30 minutes.
7. 3 times during cooking the ribs open foil wrap and drizzle ribs with Sauce#1.
8. Place all the ingredients for sauce#2 in a glass or plastic bowl, whisk well and set aside.
9. Remove ribs from oven and place on serving platter.
10. Offer both sauces at table to drizzle over ribs.