Rooster Riblets

• 1/4 cup Cheater Basic Dry Rub (page 45)
• 2 tablespoons brown sugar
• 2 racks baby back pork ribs (2 to 3 pounds each), membrane removed (see page 64)
• 1/2 cup hoisin sauce
• 1/2 cup ketchup
• 1/4 cup dry sherry
• 1/4 cup rice wine vinegar
• 1 tablespoon dry mustard
• 1 tablespoon toasted sesame oil
• 1 large garlic clove, chopped
• 1 tablespoon grated fresh ginger

1. HEAT the oven to 300F.
2. COMBINE the dry rub and brown sugar in a small bowl.
3. PLACE the ribs on a large sheet of heavy-duty aluminum foil set on a large baking sheet.
4. Coat both sides of the racks generously with the dry rub mixture.
5. Seal the foil over the ribs.
6. ROAST the ribs for 1 1/2 hours.
7. Open the foil and check for doneness.
8. If you prefer more fall-off-the-bone tenderness, rewrap and roast for another 15 to 30 minutes.
9. While the ribs roast, Combine all the sauce ingredients in a small saucepan.
10. Simmer for a few minutes.
11. Warm the sauce before using.
12. REMOVE the ribs from the oven and cut into individual riblets.
13. Heat the broiler.
14. Brush the ribs with the sauce.
15. BROIL the ribs about 4 inches from the heat source until the sauce caramelizes, about 5 minutes.
16. Watch carefully, because the sauce will begin to char.
17. Or, finish them on a medium hot grill for 8 to 10 minutes, turning the ribs often with tongs.
18. Brush the ribs with more warm sauce and continue to grill until the sauce caramelizes, about 5 minutes.
19. (The ribs may be made ahead up to this point.)
20. If rewarming the ribs, Wrap them in foil and place in a 350F oven until heated through, about 15 minutes.

cheater, brown sugar, baby back pork, hoisin sauce, ketchup, sherry, rice wine vinegar, mustard, sesame oil, garlic, ginger

Taken from www.epicurious.com/recipes/food/views/rooster-riblets-391244 (may not work)