|This tasted great at our National Get Outdoors Day BBQ on June 11th. It was one of the many meats we slapped on the Hidden Valley grill for our generous guests who provided all the meats and were treated to loads of fixin's and sweets and of course some soft AND adult beverage. Guaranteed to be just as good on YOUR grill.
5 pounds beef back ribs
1/4 cup finely chopped jalapeño peppers
2 tablespoons minced fresh ginger
1/2 cup catsup
1/3 cup Dijon-style mustard
1/3 cup hoisin sauce (available in most grocers where you find the soy sauce)
2 tablespoons water
2 tablespoons packed brown sugar
Chopped fresh cilantro
In small bowl, place jalapeño, ginger, catsup, mustard, hoisin sauce and water; whisk until blended. Reserve 1/2 cup marinade for basting and add brown sugar to it. Place ribs in large resealable plastic bag; add marinade and turn to coat. Close bag securely; marinate ribs in refrigerator 1 to 4 hours, turning occasionally. Remove ribs from marinade and discard the used marinade.
Prepare charcoal grill for INDIRECT cooking by igniting an equal number of charcoal briquettes on each side of fire grate, leaving open space in the center. When coals are MEDIUM, ash-covered (25 to 30 minutes), add 3 to 4 new briquettes to each side.
Place ribs, meat side up, in large (16x11x2-inch) foil roasting pan; cover tightly with aluminum foil. Place foil pan on cooking grid; cover with grill lid and grill over MEDIUM heat 1 to 1 1/2 hours or until ribs are fork-tender.
Carefully remove roasting pan from grill; remove ribs from pan and place, meat side up, on grill rack. Baste ribs with reserved marinade and grill, covered, 10 to 15 minutes, turning and basting occasionally.
Sprinkle with chopped cilantro and serve with Asian greens, rice pilaf and vegetables. Note: Also tastes great with pork ribs.