Bbq Baby Back Ribs
|Seasoned rice vinegar||1 Cup (16 tbs)|
|Freshly squeezed orange juice||1 Cup (16 tbs)|
|Maple syrup||1⁄2 Cup (8 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Finely grated fresh ginger||2 Tablespoon|
|Finely chopped fresh cilantro||2 Tablespoon|
|Garlic||4 Clove (20 gm), coarsely chopped|
|Sesame oil||2 Teaspoon (Oriental)|
|Black pepper||To Taste|
|Crushed red pepper flakes||1 Teaspoon|
|Pork loin back ribs||5 Pound|
Combine vinegar, orange juice, maple syrup, water, ginger, cilantro, garlic, sesame oil, 1 teaspoon black pepper and red pepper flakes in a medium bowl.
Reserve 1 cup of marinade.
Place ribs in a shallow glass dish or large heavy plastic bag.
Pour remaining marinade over ribs; cover dish or close bag.
Marinate in refrigerator 4 to 24 hours.
To make glaze, place reserved 1 cup marinade in a small saucepan; whisk in cornstarch.
Bring to a boil, stirring frequently.
Boil about 30 seconds until mixture thickens, stirring constantly; set aside.
Remove ribs from marinade; discard marinade.
Oil hot grid to help prevent sticking.
Grill ribs, on a covered grill, over medium Kingsford briquets, 8 to 12 minutes, turning and rearranging the ribs frequently.
Brush ribs with glaze the last few minutes of cooking.
Remove ribs from grill; baste with glaze.