Ingredients
- 6 garlic (cloves)
- 2 chinese five-spice powder
- 1 rib (pieces)
- 2,700 gr beef chuck ribs
- 240 ml water
- 180 ml soy sauce
- 160 ml dry sherry
- 110 gr packed dark brown sugar
- 16 gr ginger (fresh grated)
- 8 gr pepper (ground red)
Trim excess fat from ribs. In large roasting pan, arrange ribs in single layer. For marinade, in medium saucepan combine remaining ingredients. Cook over medium heat on range top until sugar is dissolved. Remove from heat; cool slightly. Pour marinade over ribs. Cover and marinate in refrigerator for at least 1 hour, turning ribs once. Cover roasting pan with foil. Arrange medium hot briquettes around drip pan. Place roasting pan on grill, cover grill and cook ribs 45 minutes. Remove ribs from roasting pan and place directly on grid; reserve marinade. Continue cooking in covered grill, 45 to 60 minutes longer or until ribs are tender, turning occasionally. Brush ribs again with reserved marinade during last 10 minutes of grilling. ----
