Pacific Rim Barbequed Pork Ribs
3 1/2 lbs country style pork spareribs
1/2 cup Hoisin Sauce
3 1/2 Tbsp Soy sauce
2 Tbsp Rice wine or sake
1 1/2 Tbsp Minced garlic
1 1/2 Tbsp Miced fresh ginger
1/2 tsp Hot chile paste or crushed dry chiles
1 tsp Toasted Sesame oil
1/2 Tbsp Sugar
Combine all marinade ingredients (only) in small bowl. Cut the ribs into shorter pieces (2 1/2 inches) Bring large pot of water to boil. Add the ribs and return to a boil. Reduce the heat to simmer and cook for 20 minutes. Remove the ribs, drain and cool slightly. Put the ribs in a mixing bowl, add marinade and toss lightly to coat. Refrigerate 4 hours or overnight. Preheat barbecue and cook ribs on high heat for 5-7 minutes per side.
Serve with Pey-Marin Vineyards Pinot Noir.