Baby Pork Back Ribs Recipe

• 3 x full racks of baby pork back ribs, 8 ribs each Mildly flavoured vegetable oil to brush on the cooking rack Barbecue Sauce
• 1/2 c. Hoisin sauce - (125ml)
• 1/4 c. plum sauce - (60ml)
• 1/2 c. oyster sauce - (125ml)
• 1/4 c. red wine vinegar - (60ml)
• 1/3 c. honey - (75ml)
• 2 Tbsp. dark soy sauce - (30ml)
• 2 Tbsp. dry sherry - (30ml)
• 2 Tbsp. sesame oil - (30ml)
• 1 Tbsp. Sambel Olek- (15ml)
• 1 tsp five spice pwdr - (5ml)
• 1 Tbsp. pepper (15ml)
• 1 Tbsp. finely grated orange zest (15ml)
• 8 x cloves of finely chopped garlic
• 1/4 c. finely chopped ginger - (60ml)

1. Thirty min (30 minutes) prior to cooking the ribs, remove them from the fridge.
2. Place the ribs on a baking sheet and reserve the marinade for basting.
3. Let the meat come to room temperature.
4. Preheat grill to 300 F (150 C).
5. Just before use, brush the grilling rack with flavourless veg.
6. oil.
7. Place ribs meaty side up (bone side down) in the centre of the rack.
8. Close the lid of the grill and regulate the heat so which it remains at 300 F (150 C).
9. Grill the ribs till the meat begins to shrink away from the ends of the rib bones, approximately 2 hrs.
10. After 2 hrs, begin basting the ribs every 5 min for a total of 25 min till ribs are done.
11. To serve, cut ribs into individual ribs and heat hot.
12. Barbecue Sauce:In a glass bowl combine all the ingredients for the barbeque sauce and mix well.
13. Rub over the ribs making sure to coat the ribs proportionately.
14. Cover and chill for 30 min or possibly up to 4 hrs.

full racks of baby pork back ribs, hoisin sauce, plum sauce, oyster sauce, red wine vinegar, honey, soy sauce, sherry , sesame oil, five spice pwdr, pepper, orange zest, garlic, ginger

Taken from cookeatshare.com/recipes/baby-pork-back-ribs-72959 (may not work)