2 slabs pork back ribs, about 3-1/2 to 4 pounds total
2 tablespoons brown sugar
2 teaspoons five-spice powder
1 teaspoon ground cloves
1/2 teaspoon ground coriander
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon celery seed
1/2 teaspoon ground black pepper
1 cup ketchup
1/4 cup molasses
2 tablespoons lemon juice
2 tablespoons soy sauce
1/4 teaspoon hot pepper sauce
In small bowl stir together ketchup, molasses, lemon juice, soy sauce and hot pepper sauce; set aside.
In another small bowl stir together brown sugar, five-spice, cloves, coriander, salt, paprika, celery seed and black pepper. Rub dry spice mixture over ribs; set aside.
Prepare medium banked fire in covered grill. Place ribs on grill, away from direct heat, cover grill and let ribs slowly roast for 1 1/2 hours.
Remove grill cover and slather ribs with glaze on both sides; cover grill and roast for 15 to 20 minutes more, until ribs are nicely glazed.
Serves 4.
Wine suggestion: Assertive flavors like these grilled and sauced ribs can be paired successfully with a chilled rose or vin gris wine, or a slightly spicy chilled Gewurztraminer.
Nutrition Facts
Calories 1190 calories
Protein 64 grams
Fat 94 grams
Sodium 1000 milligrams
Cholesterol 320 milligrams
Saturated Fat 35 grams
Carbohydrates 16 grams