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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