Chinese-Style Barbecued Spareribs
From Cook's Country
We began our Chinese-Style Barbecue Spareribs by removing the tough membrane on the underside of the ribs. Instead of cooking the ribs on the grill the entire time, we found that cooking them in the sauce in the oven and then finishing them on the grill allowed for deeply seasoned Chinese-style ribs and eliminated the need to marinate them. Since the smoke from wood chips was overpowering, we replaced the wood chips with Earl Grey tea bags soaked in water, wrapped in foil, and placed on the hot coals for a mellow, smoky flavor that complemented the Asian seasonings.
Full-size spareribs are fatty, plus they're too large to fit on the grill. If you can't find St. Louis-cut spareribs (which have been trimmed of the brisket bone and surrounding meat), substitute baby back ribs and begin to check for doneness after 1 hour on the grill. Cover the edges of the ribs loosely with foil if they begin to burn while grilling.
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