Shirley's Pork Ribs with Apricot-Ginger Glaze

Post date: Feb 15, 2010 8:05:04 PM

4 cups hoisin sauce

3 cups / 2 jars apricot preserves

2 cups soy sauce

2 cups rice vinegar

2 cups ginger, chopped

3 tablespoons fennel seeds

2 teaspoons cayenne

15-16 lbs. (baby back) pork ribs (6-8 racks), rinsed and patted dry

Combine marinade/glaze ingredients in mixer.

Coil 2 racks each in gallon ziploc bags. Pour 1 cup of marinade in each bag. Seal bags and turn to coat. Let marinate in refrigerator for one day, turning bags occasionally. Reserve remaining marinade, covered and refrigerated.

Bake ribs on racks in 425 oven for 20-30 minutes on each side.

Baste ribs with remaining reserved marinade and grill on barbeque for 6-12 minutes on each side. basting a couple of times on each side. When ribs are done, glaze should be browned and bubbly and meat between ribs should no longer be pink in the center.