Tangy Teriyaki Dry Ribs

 Slow cooking and low indirect heating is the key.  These were on the grill for 2 and a half hours.  Put them over the coals for the last touch and carmelization.

Tangy Teriyaki Dry Ribs

by Sonny Ithipathachai on Thursday, June 18, 2009 at 2:42pm

Ingredients:

Weber charcoal grill

1 rack of pork ribs

Montreal Seasoning

Vinegar

Wostershire Sauce

Heavy Sweet Soy Sauce

Oyster Sauce

Crushed chopped garlic

Sugar

Kikoman's soy sauce

How To: 1st trim off as much fat as you can off the ribs. In a shallow pan mix in equal parts of soy sauce, vinegar, and wostershire sauce for a marinade. Put in fridge overnight.

Start up a good amount of coals for the grill. This may take 10-15 minutes with a coal flue starter. I use a metal container that accepts paper in the bottom to avoid charcoal lighter fluids. Once the coals are ready, dump them in the far side of the grill.

Take the ribbs out of the fridge and press on Montreal seasoning on both sides of the ribbs. Place the ribbs on the opposite side of the coals. Put the lid on and position the exhaust hole right above the ribbs. The goal is to cook with indirect heat. Cover the grill and cook for 1 hour.

Start preparing the Oyster sauce, garlic, sugar, soy sauce in a mixing bowl. At the one hour mark, brush on the Oyster sauce mixture onto the ribbs. Do this for both sides. Cover the ribbs and let cook another hour. Total cook time should be between 2 hours and 2 1/2 hours. Remove from grill, chew slowly and enjoy.