Barbecued Beef Short Ribs
|Beef chuck ribs||6 Pound, cut into 1-rib pieces|
|Water||1 Cup (16 tbs)|
|Soy sauce||3⁄4 Cup (12 tbs)|
|Dry sherry||2⁄3 Cup (10.67 tbs)|
|Packed brown sugar||1⁄2 Cup (8 tbs)|
|Garlic||6 Clove (30 gm), minced|
|Ground red pepper||1 Tablespoon|
|Grated fresh ginger||1 Tablespoon|
|Chinese five spice powder||2 Teaspoon|
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 1 hour, turning ribs once.
Cover roasting pan with foil.
Arrange medium-hot Briquets around drip pan.
Place roasting pan on grid; 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 just before serving.