6 lb Beef chuck ribs, cut into
-1 rib pieces
1 c Water
3/4 c Soy sauce
2/3 c Dry sherry
1/2 c Packed dark brown sugar
6 ea Cloves garlic, minced
1 tb Ground red pepper
1 tb Fresh grated ginger
2 ts Chinese five spice powder
Trim excess fat from ribs. In large roasting pan, arrange
ribs in single layer. For marinade, in medium saucepan
combine remaining ingredients. Cook over medium heat on range
top until sugar is dissolved. Remove from heat; cool
slightly. Pour marinade over ribs. Cover and marinate in
refrigerator for at least 1 hour, turning ribs once.
Cover roasting pan with foil. Arrange medium hot briquettes
around drip pan. Place roasting pan on grill, cover grill and
cook ribs 45 minutes. Remove ribs from roasting pan and place
directly on grid; reserve marinade. Continue cooking in
covered grill, 45 to 60 minutes longer or until ribs are
tender, turning occasionally. Brush ribs again with reserved
marinade during last 10 minutes of grilling.
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