Bbq Asian Back Ribs

• 2 racks pork back ribs
• 3 cups hot water
• 1/2 cup hoisin sauce
• 1/4 cup soy sauce
• 1/4 cup rice or cider vinegar
• 1/2 cup dry sherry or rice wine
• 2 tbsp dijon mustard
• 3 cloves garlic minced
• 1 tbsp minced fresh ginger

1. preheat oven to 375
2. remove thin, tranlucent membrane from the non meaty side of ribs (concave side) This allows flavor and more tender rib.
3. best way is to losen one corner with finger nail then grab with paper towel and pull away from ribs
4. Combine all ingredients except ribs and water
5. place ribs in a 2 inch deep baking sheet or dish with water and cover with foil
6. Bake in oven for about 1 and 1/2 hours or until meat begins to shrink away from bone tip and easily pierced with knife point. At this stage ribs can be refrigerated for up to 3 days.
7. On medium high heat frill ribs for 20 min turning and basting frequently making sure not to burn or carmilize the sauce. If not watching ribs reduce to medium and extend cooking to 30 min . When have a deep mahogany glaze remove slice and serve.

back ribs, water, hoisin sauce, soy sauce, rice, sherry, mustard, garlic, fresh ginger

Taken from www.epicurious.com/recipes/member/views/bbq-asian-back-ribs-52862131 (may not work)