Have the butcher cut the ribs in half crosswise to make appetizer-size ribs. This recipe simmers the ribs before grilling, a Southern trick to tenderize them without having to grill them quite as long over indirect heat.
2 slabs pork spareribs (about 4 lb.)
1/3 cup soy sauce
3 Tbsp. sherry (optional)
2 tsp. garlic powder
½ tsp. dried crushed red pepper
Garnishes: sesame seeds, thinly sliced green onions
Quick Asian Barbecue Sauce (optional; see below)
Rinse and pat ribs dry. Remove thin membrane from back of ribs by slicing into it with a knife and then pulling it off.
Bring ribs and water to cover to a boil in a large Dutch oven over medium-high heat; reduce heat to medium, and simmer 30 minutes. Drain and pat dry. Place ribs in a 13- x 9-inch-baking dish.
Stir together honey and next four ingredients; pour over ribs.
Light 1 side of grill, heating to 350 to 400 degrees (medium-high) heat; leave other side unlit. Arrange ribs over unlit side of grill, reserving sauce in dish. Grill, covered with grill lid, 45 minutes. Reposition rib slabs, placing slab closest to heat source away from heat and moving other slab closer to heat. Grill, covered, 45 minutes to 1 hour or until tender, repositioning ribs and basting with reserved sauce every 20 minutes. Remove ribs from grill, and let stand 10 minutes. Cut ribs, slicing between bones. Garnish, if desired. Serve with Quick Asian Barbecue Sauce, if desired.
Quick Asian Barbecue Sauce Ingredients:
½-cup barbecue sauce
2 Tbsp. soy sauce
1 tsp. Asian Sriracha hot chili sauce