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Oriental Ribs

bbq, pork

2 1/2 pounds pork back ribs
1 teaspoon salt
1 tablespoon vegetable oil
1 onion; finely chopped
1 clove garlic; finely chopped
1/2 cup dry sherry
1/2 cup soy sauce
1/2 cup liquid honey
1 tablespoon vinegar or lemon juice
1 tablespoon Worcestershire sauce

Cut ribs into small portions 2 ribs each. Place ribs in large saucepan; add salt and enough cold water to cover ribs. Bring to boil, reduce heat and simmer, covered, for about 45 minutes or until tender. In medium saucepan, heat oil. Add onion and garlic; sauté for 3 to 4 minutes or until onion is tender. Stir in remaining ingredients. Bring to boil, then remove from heat and let cool. Drain ribs on paper towels, then transfer to glass or ceramic dish. Pour cooled sauce over ribs. Cover and marinate in refrigerator for at least 6 hours or overnight. To bake: Remove ribs from sauce and place on rack in shallow roasting pan. Bake in 350°F oven, brushing occasionally with marinade, for 20 to 30 minutes or until browned and sticky. To barbecue: Remove ribs from sauce. Place on well oiled barbecue grill, about 5 inches above medium-hot coals. Cook, turning and basting with some of sauce, for 20 to 30 minutes or until ribs are browned. In saucepan, bring remaining sauce to boil. Remove from heat and pour through sieve into small bowl or pitcher; serve with ribs.

Contributor: Canadian Living - March, 1985

Yield: 4 servings

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