|6 pounds||Beef chuck ribs, cut into 1 rib pieces|
|¾ cup||Soy sauce|
|⅔ cup||Dry sherry|
|½ cup||Packed dark brown sugar|
|6 eaches||Cloves garlic, minced|
|1 tablespoon||Ground red pepper|
|1 tablespoon||Fresh grated ginger|
|2 teaspoons||Chinese five spice powder|
|1||hour, turning ribs once.|
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 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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