| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Home6 |
1 |
servings |
INGREDIENTS
| 4 |
lb |
Pork spare ribs |
|
|
Salt and pepper |
| 12 |
oz |
Teriyaki sauce |
| 1/3 |
c |
Dry sherry |
| 2 |
tb |
Brown sugar |
| 1 |
tb |
Grated ginger |
| 2 |
ts |
Chili-garlic sauce |
| 1/2 |
c |
Sliced scallions |
| 1 |
c |
Hickory smoke chips for BBQ |
INSTRUCTIONS
Directions: Trim any extra fat from the spare ribs. Season with salt and
pepper and wrap each rack tightly in aluminum foil. Place the foil packets
on a baking sheet and bake at 375 degrees until tender, about 1 hour.
Unwrap the ribs and pour all the juice from the packets into a large mixing
bowl. To the same bowl, add the teriyaki sauce, sherry, brown sugar,
ginger, chili-garlic sauce, and scallions. Toss the cooked ribs in the
glaze. Prepare the barbecue until very hot. Place the hickory chips, soaked
in water, onto the grill. Grill the ribs for approximately 20 minutes,
basting often.
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