INGREDIENTS

INSTRUCTIONS

I have found there is not much flavor advantage to long marination
times. It's better to tune up the barbecue sauce so that it flavors
the meat effectively as it cooks.  It also helps to remove the tough
membrane along the back of the ribs. Smoking the ribs perfects the
flavor, but they're also excellent baked for 1 hour in a 350-degree
oven, turned once midway and brushed with sauce.  Combine garlic,
honey, mustard, ketchup, soy, Worcestershire, fish  sauce and pepper
sauce in bowl.  (Can be made several days ahead and  refrigerated.) Use
sharp-pointed knife to loosen tough white ,membrane  along bone at one
end. Use paper towels to grip loosened membrane and  pull it off.  Or
ask your butcher to do this for you. Refrigerate  ribs until ready to
cook.  Prepare charcoal or wood fire. Soak wood  chips in water 30
minutes.  When coals are ash-covered, drain wood  chips and place on
square piece of foil directly on coals. When chips  begin to smoke,
brush rack with oil.  Brush ribs with barbecue sauce.  Place ribs on
rack in single layer, rounded side down. Close  barbecue. Cook 45 to 60
minutes, until meat begins to pull away from  ends of ribs. Use tongs
to turn ribs midway during cooking.  Brush  with more barbecue sauce at
this point, also just before removing  from barbecue.  Serve hot.  Per
serving: 868 cal.; 44 g pro.; 29 g carb; 60 g fat; 199 mg chol.;  1,226
mg sod.  HALEY@NS.NET (RUSTY HALEY)  REC.FOOD.RECIPES  From
rec.food.cooking archives.  Downloaded from Glen's MM Recipe  Archive,
http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 16
Calories From Fat: 10
Total Fat: 1.1g
Cholesterol: 3.7mg
Sodium: 111.1mg
Potassium: 29mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g