| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Beef, Barbeque |
1 |
Servings |
INGREDIENTS
| 6 |
lb |
Beef chuck ribs, cut into 1 rib pieces |
| 1 |
c |
Water |
| 3/4 |
c |
Soy sauce |
| 2/3 |
c |
Dry sherry |
| 1/2 |
c |
Packed dark brown sugar |
| 6 |
|
Cloves garlic, minced |
| 1 |
tb |
Ground red pepper |
| 1 |
tb |
Fresh grated ginger |
| 2 |
ts |
Chinese five spice powder |
INSTRUCTIONS
Trim excess fat from ribs. In large roasting pan, arrange ribs in single
layer. For marinade, in medium saucepan combine remaining ingredients.
Cook over medium heat on range top until sugar is dissolved. Remove from
heat; cool slightly. Pour marinade over ribs. Cover and marinate in
refrigerator for at least 1 hour, turning ribs once.
Cover roasting pan with foil. Arrange medium hot briquettes around drip
pan. Place roasting pan on grill, cover grill and cook ribs 45 minutes.
Remove ribs from roasting pan and place directly on grid; reserve marinade.
Continue cooking in covered grill, 45 to 60 minutes longer or until ribs
are tender, turning occasionally. Brush ribs again with reserved marinade
during last 10 minutes of grilling.
Posted to bbq-digest V3 #058
Date: Tue, 24 Sep 1996 07:50:53 -0700
From: Carey Starzinger <cstarz@teleport.com>
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