Cantonese Pork Spareribs (Bbq) - cooking recipe

Ingredients

4 lbs pork ribs
Marinade
4 teaspoons garlic (minced)
3 tablespoons sugar
5 tablespoons soy sauce (thick)
1/3 cup hoisin sauce
1/2 cup Chinese wine
2 tablespoons bean sauce
1 -2 teaspoon cornstarch
Glaze
2 tablespoons honey
2 teaspoons sesame seed oil
3 tablespoons soy sauce (regular)

Preparation

Prepare ribs by removing the membrane.
Combine all the marinade ingredients in a sauce pan and warm slightly so sugar dissolves and corn starch incorporates.
Pour over ribs and marinade in refrigerator for 3-4 days. Turn ribs occasionally to ensure even marinating.
Remove ribs and bring to room temperature. Reserve the marinade.
Heat grill/smoker to 200-225 degrees F.
Cook ribs on grill using indirect heat method. Use apple, cherry, pecan, or mesquite wood for smoke. Cooking time should be around 1.5 - 2 hours. Turn and brush with marinade occasionally. Ribs are done when bones pull free from meat when twisted.
Combine ingredients for glaze.
Remove ribs and brush with glaze. Let stand for 15 minutes. Sprinkle with sesame seeds just before serving.