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Source: George Foreman's Knock-Out-The-Fat Cookbook

Southeast Asian Spareribs
The marinade imbues ribs with fabulous flavor as well as tenderizing them.
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Serves: 3 to 4
Prep Time: 5 minutes
Cook Time: 45 minutes or 4 to 5 minutes
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2/3 cup honey
1/3 cup light soy sauce
1/4 cup Oriental sesame oil
2 tablespoons sesame seeds
1 tablespoons rice vinegar
1 teaspoon dry mustard
1/4 teaspoon freshly ground black pepper
3 1/2 to 4 pounds spareribs, (have the butcher crack the "wing" of the spareribs, so that after cooking you can cut them easily)
canola oil, for grid, if using grill




To make the marinade, combine all the ingredients in a shallow bowl. Add the ribs and turn them in the marinade to cover on all sides. Cover and refrigerate for 8 to 12 hours.

Remove the ribs from the marinade and blot off the excess marinade. Reserve the marinade.

Prepare the grill or the electric grilling machine for cooking.

If using a charcoal grill, oil the grid and place it above ashen coals. Brown the ribs over direct heat, about 3 minutes on each side. Then place the ribs over indirect heat using a drip pan and close the lid. Baste the ribs with marinade and turn about every 15 minutes until done. Ribs are done when the meat begins to fall off the bone, about 45 minutes. Allow the ribs to sit about 5 minutes to retain their juices before slicing.

If using an electric grilling machine, cook as many of the thin-sliced, country-style ribs as will fit on a hot grill at one time. Ribs are done when no pink remains and the juices run clear, about 4 to 5 minutes.

Serve with hot marinade on the side. (Be sure to heat the marinade thoroughly before serving because of the raw meat that marinated in it.)


Notes:
Ingredients #1-7 are for the marinade

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