Asian-Style Country Barbeque Ribs

 

Country-style ribs are a great cut when you want ribs that won’t take all day to make. The key to making tender ribs on the grill is “low and slow,” low heat for a long time. And remember, add barbeque glaze toward the end of grilling time so you don’t burn the ribs because of the sugars in the sauce. Makes 4–6 servings.

2–2½ pounds country-style pork ribs (8 ribs)

Marinade
2    tablespoons salad oil
2    minced cloves of garlic
1    teaspoon minced ginger
¼   teaspoon pepper flakes
¼   cup soy sauce
½   tablespoon rice wine vinegar

Barbeque Glaze
3    tablespoons apricot jelly
1    tablespoon hoisin sauce
¼   teaspoon pepper flakes
3    tablespoons soy sauce
1½ teaspoons water

1. In a small bowl, combine marinade ingredients and mix well.

2. Place ribs in a large bowl and pour marinade over them to cover. Marinate ribs for 3–4 hours in the refrigerator (covering the bowl with plastic wrap).

3. In a small bowl, combine barbeque glaze ingredients. Mix well to incorporate into a thick glaze.

4. Spray grill with vegetable spray, then preheat grill to medium-low heat.

5. Place marinated ribs on grill. Cover and grill for 4–5 minutes. Turn ribs over and cook for another 5–6 minutes. Move ribs as needed so as not to burn them over any grill flare-ups.

6. Turn ribs over again, cooking 5 more minutes, and turn again and cook an additional 5–6 minutes.

7. Turn grill to low and brush ribs with barbeque glaze. Cover and cook for 2–3 minutes.

8. Turn ribs one last time and brush other side with barbeque glaze and cook for an additional 1–2 minutes.

9. Remove ribs from grill and serve with Asian coleslaw or rice.