| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meats | 6 | Servings | |
INGREDIENTS
| 4 | Slabs baby back ribs (14 to 16 oz each) | |
| 6 | Star anise, crushed | |
| 1 | tb | Dried tarragon |
| 3 | tb | Minced garlic |
| 1/4 | c | Dijon mustard |
| 1/4 | c | Rice vinegar |
| 2 | tb | Soy sauce |
| 1 | c | Chicken stock OR low-sodium chicken broth |
| 2 | tb | Sugar |
INSTRUCTIONS
PREHEAT OVEN TO 375F. The day before grilling, place ribs in a layer in a large roasting pan. Combine all other ingredients, mixing well, and pour this marinade over the ribs. Cover and place in the oven for 40 minutes. Remove from the oven, cool, cover and refrigerate overnight. The next day, light a grill. Remove the ribs from the marinade. Strain marinade into a bowl, discarding the bits of anise and garlic. Place the ribs on the hot grill, and cook, basting frequently with the marinade. Present ribs on a platter and serve any remaining marinade as a dipping sauce. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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