Grilled Pork Ribs in Sticky Chinese Barbecue Sauce
3-4 racks pork back ribs
1 bottle Mill Street Coffee Porter
1/2 can cola
1/2 cup soy sauce
1/2 cup rice wine vinegar
1/2 cup honey or maple syrup
1/2 cup char siu(Chinese barbecue sauce)
1 tbsp sriracha sauce
2 cloves garlic, chopped
Preheat oven to 375°F. Combine marinade ingredients in a large bowl. Prepare ribs by removing the thin membrane from the back of each rack of ribs. Place ribs in a single layer in a large flat baking dish or roasting pan and pour marinade over top. Cover with foil and place in the oven, which has been preheated to 350°F for 45 minutes. Turn the ribs, place them back in the oven for another 20-30 minutes with the lid off. Remove the ribs from the oven and set them aside.
To make the glaze, pour half of the marinade into a large saucepan and boil gently over medium heat until reduced by half.
When ready to grill, preheat the barbecue on MEDIUM for 10 minutes and brush the grids with oil. Reduce to LOW (275-300°F). Set the ribs on the grids and cook carefully for 20 minutes, then brush them with glaze and cook another 15 minutes, turning to prevent the glaze from scorching.
Serve with rice or smashed potatoes, with the remaining glaze in a jug on the side.
Recipe from Gathering Around The Grill Blog