Anonymous Tue May 23 19:26:01 2006

6 pounds beef chuck ribs

--cut into 1 rib pieces

1 cup water

3/4 cup soy sauce

2/3 cup dry sherry

1/2 cup packed dark brown sugar

6 each cloves garlic -- minced

1 tablespoon ground red pepper

1 tablespoon fresh grated ginger

2 teaspoons Chinese five spice powder

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. Posted to the BBQ List by Carey Starzinger on Sep 24, 1996.