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Whisk together or combine ingredients in a
blender. Bring to a boil for 10 minutes and let
cool.
Remove the membrane (the silverskin or the thin
skin on the ribs) by tearing it away. Rub the
marinade mixture well into the ribs; wrap in
plastic wrap and refrigerate for 3 or 4 hours.
Place on a grill rack with a shallow pan
underneath, covering the bottom of the pan with
several inches of water. If grill is not deep
enough, set ribs over indirect heat and place pan
of water to the side. Replace water occasionally
so that pan does not run dry.
Bring grill temperature to 350°F and roast for 45-
55 minutes (depends upon size of rack) or until
ribs are very tender (if the heat is low enough, a
little extra cooking time won't hurt). If heat is
reduced to 300°F ribs will take longer to cook,
but will be more tender.
Cut into individual servings of 3-4 ribs each.
Serve with Chinese sweet and sour or duck sauce.
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