Phoenix BBQ Ribs

While in Phoenix, the 4 of us made dinner on Sunday night.  Accompanied by a lovely spinach, mango, candied pecan and goat cheese salad by Elyse, Matt and I made ribs, and there was a request for the recipe.  here it is!  mmm.

  1. prepare 2 racks of ribs (first, remove the connective tissue- read the weber book for how to do so- and then rub either with ground cumin or chinese 5 spice)
  2. cover with marinade, and put in fridge for as long as possible (2 hours up to overnight)
  3. turn grill to medium-low. While bbq is heating up, remove ribs from marinade and spatula all extra marinade into a saucepan. Boil for 3 minutes to kill all death-causing substances. 🙂
  4. Put ribs on and grill for 1.5 hours, basting every 10-15 minutes with the marinade
  5. enjoy, accompanied by RIDICULOUSLY cheap wine! (thanks, Scottsdale Safeway!)
  6. make extra- delicious cold the next day!
  7. oh, and be careful- hoisin has a high sugar content, so may lead to flare ups, and makes the grill a total mess. (Thanks to Doug, who (with the absence of bbq tools) scraped off the grill with a spinach box)

Marinade :

  • 1 cup hoisin sauce
  • 1/4 cup Sherry
  • 4 teaspoons chili-garlic sauce
  • 1 tablespoon grated peeled fresh ginger
  • 1 tablespoon oriental sesame oil
  • here is the original recipe that we adapted:
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