Prepare the ribs. Place the ribs bone side up
on a work surface. Starting at one end insert
the tip of a knife between the membrane and the
bones to loosen the membrane and then pull it
off. Flip the ribs so they are meat side up and
rub each rack with 1 tbl scotch . Combine the
brown sugar, 4 tsp salt, 1 tsp pepper, the
ground ginger and paprika in a small bowl. Rub
the ribs on both sides with the spice mixture.
Wrap each rack in heavy duty foil then wrap in
another layer of foil making sure the seam is
on the opposite side to prevent leaking.
Refrigerate 8 hours or overnight.
Preheat a grill to medium low. 350.Put the foil
wrapped ribs meat side down on the grates.
Grill, carefully flipping the ribs every 30
minutes, until the meat is tender but not
falling apart and the tip of a paring knife
inserted into the ribs meets slight resistance,
1 to 1 1/2 hours
Meanwhile. make the barbecue sauce. Heat the
oil in a md pan over medium heat. Add the
onion, garli and fresh ginger and cook stirring
often until just beginning to brown. 5-6 min.
Add scotch and cook 1 minute. Stir in 1/2 C
water, ketchup, brown sugar, vinegar, soy
sauce, mustard , chili garlic sauce and 1/2 tsp
pepper. Bring to a simmer and cook, stirring
occasionally until thick and glossy about 30
minutes. Should have about 1 1/2 C sauce.
Transfer to a blender and puree until smooth.
Divide the sauce between 2 bowls- half for
cooking and 1/2 for serving
When the ribs are ready, transfer to a baking
sheet, Unwrap and discard the foil and any
accumulated juices. Brush the meat side with
the barbecue sauce and return to the grill meat
side up. Cover and grill, moving the ribs
around to prevent flare ups until the sauce
cooks in about 5 minutes. Brush the ribs with
more sauce and flip and cook until lightly
charred, about 3 minutes. Flip so meat side up
and brush with more sauce and grill 5 more
minutes. Transfer to a cutting board and let
rest 15 minutes. Cut the racks into individual
ribs. Serve with the reserved BBQ sauce
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