Hoisin-Ginger Baby Back Ribs

• Marinade
• 1/2 cup hoisin sauce
• 1/4 cup orange blossom honey
• 2 teaspoons freshly grated ginger
• 1/2 - 1 teaspoon sriracha spicy chili with garlic sauce (to taste)
• 2 tablespoons vegetable oil
• 1 scallion, thinly sliced
• 1 tablespoon rice wine vinegar
• Ribs
• 4 lbs pork loin, ribs cut chinese style or 4 lbs baby-back ribs
• salt
• fresh ground black pepper

1. Combine the marinade ingredients in a medium bowl and blend well. Place the ribs in a jumbo plastic sealable bag. Add the marinade to the ribs and marinate in the refrigerator for 2 to 24 hours, turning occasionally.
2. Preheat the oven to 325u0b0F.
3. Place the ribs and marinade on a piece of foil large enough to wrap tightly without any holes. Place the package in a large roasting pan and bake for 1 1/4 hours. Alternately, place the ribs and marinade in a roasting pan and cover well. The ribs should be tender when pierced with a fork.
4. Remove the ribs from the oven. Remove the ribs from the foil, drain and reserve the juices and place in a dish.
5. Prepare the barbecue for medium-heat grilling. Season with salt and black pepper. Grill the ribs about 3 inches from the flame for 5 to 7 minutes on each side or until they reach the desired doneness, basting occasionally with the reserved juices and making sure they do not burn. Place on a serving platter and serve with the reserved juices, if desired.

marinade, hoisin sauce, orange blossom honey, ginger, garlic sauce, vegetable oil, scallion, rice wine vinegar, pork loin, salt, fresh ground black pepper

Taken from www.food.com/recipe/hoisin-ginger-baby-back-ribs-514621 (may not work)