Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 4 pounds | Pork spare ribs |
| \N \N | Salt and pepper |
| 12 ounces | Teriyaki sauce |
| ⅓ cup | Dry sherry |
| 2 tablespoons | Brown sugar |
| 1 tablespoon | Grated ginger |
| 2 teaspoons | Chili-garlic sauce |
| ½ cup | Sliced scallions |
| 1 cup | Hickory smoke chips for BBQ |
Directions: Trim any extra fat from the spare ribs. Season with salt and pepper and wrap each rack tightly in aluminum foil. Place the foil packets on a baking sheet and bake at 375 degrees until tender, about 1 hour.
Unwrap the ribs and pour all the juice from the packets into a large mixing bowl. To the same bowl, add the teriyaki sauce, sherry, brown sugar, ginger, chili-garlic sauce, and scallions. Toss the cooked ribs in the glaze. Prepare the barbecue until very hot. Place the hickory chips, soaked in water, onto the grill. Grill the ribs for approximately 20 minutes, basting often.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.