Sweet Ginger Ribs

• 1/2 cup soy sauce
• 1/2 cup red wine vinegar
• 1/2 cup ketchup
• 1/2 cup peach preserves
• 1/3 cup minced fresh gingerroot
• 2 tablespoons stone-ground mustard
• 2 tablespoons brown sugar
• 6 garlic cloves, minced
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon coarsely ground pepper
• 4 pounds pork baby back ribs

1. In a small bowl, whisk the first 10 ingredients until blended. Reserve 1 cup marinade for basting. Divide ribs and remaining marinade between two large resealable plastic bags; seal bags and turn to coat. Refrigerate ribs and reserved marinade in bags overnight.
2. Remove ribs, discarding remaining marinade in bags. Grill ribs, covered, over indirect medium heat 1-1/2-2 hours or until tender, basting occasionally with reserved marinade during the last half hour.

soy sauce, red wine vinegar, ketchup, peach preserves, fresh gingerroot, stoneground mustard, brown sugar, garlic, red pepper, ground pepper, pork baby back ribs

Taken from www.tasteofhome.com/recipes/sweet-ginger-ribs/ (may not work)