GARLIC CHINESE RIBS

• 2 racks pork back ribs
• 6 garlic cloves, minced
• 2 tbsp grated fresh ginger
• � cup granulated sugar or 1 cup brown sugar
• � cup soy sauce
• � cup hoisin sauce
• � cup dry sherry

Cut racks into 2 or 3 rib serving size portions. Place in a large plastic bags or lay flat in a large dish. In a medium sized bowl, whisk garlic and ginger with sugar, soy, hoisin and sherry. Divide between plastic bags. Push meat down into marinade, and then squeeze out as much air as possible from bags. Seal tightly with elastic bands as close as possible. Massage bags to evenly coat ribs. Place bags in a bowl. Or pour over ribs in dish and turn to evenly coat, then cover with plastic wrap. Refrigerate overnight or up to 2 days.

Bring meat to room temperature before grilling. Lightly oil grill and heat barbecue to medium, Drain ribs and save marinade. Place ribs on barbecue. Grill with lid closed, turning ribs occasionally and basting with marinade, 10 minutes. Then discard any remaining marinade. Continue grilling, turning ribs often until richly glazed, about 8 - 10 min. more.