Big-taste Grilled Ribs

Makes 4
Prep 20 m
Bake 90 - 120 m
Broil 16 - 22 m



  1. 1 of 7 Carefully cut slits with the tip of a paring knife between ribs so the marinade can penetrate to the meat along the bones.
  2. 2 of 7 Combine ginger, onion, garlic, soy sauce, sherry, vinegar, sugar and black pepper in large bowl. Add ribs to marinade; cover and marinate in refrigerator for 8 to 12 hours.
  3. 3 of 7 Preheat oven to 300 degrees F. Lightly oil a roasting pan. Remove ribs from the marinade; arrange, bone side up, in single layer in prepared pan. Strain 1/4 cup marinade and reserve, covered, in refrigerator until using. Discard the remaining marinade.
  4. 4 of 7 Bake ribs in preheated 300 degrees F oven for 1-1/2 to 2 hours or until meat is cooked through to the bone and tender. Turn the ribs over every 30 minutes.
  5. 5 of 7 Meanwhile, combine apricot preserves, mustard, sesame oil, hot red pepper and the 1/4 cup reserved marinade in small nonreactive saucepan. Bring to boiling. Lower heat; simmer for 2 to 3 minutes or until slightly thickened. Set aside for glaze.
  6. 6 of 7 If grilling, soak wood chips in warm water 30 to 60 minutes; drain. Prepare grill so coals are hot. Sprinkle chips on coals. Or preheat broiler.
  7. 7 of 7 Grill or broil ribs, turning often, for 8 to 10 minutes. Brush with glaze. Cook 8 to 12 minutes more, turning until browned. Serve hot or warm.
Nutrition Information for Big-taste Grilled Ribs
Servings Per Recipe: 4
Per Serving: 706 kcal cal., 853 mg sodium, 32 g Fat, total, 45 g carb., 174 mg chol., 54 g pro.