TERIYAKI PORK RIBS BOTANA
1/4 cup olive oil
1/4 cup soy sauce
2 Tbsps. ketchup
1 Tbsp. vinegar
1/4 tsp freshly ground black pepper
2 cloves garlic, crushed
pork rib racks, cut lengthwise in half or thirds
Whisk together oil and next 5 ingredients in a bowl to make a sauce. Place ribs in a freezer zip-top pastic bag(s). Pour sauce into bag(s). Flatten to remove excess air and zip closed. Place flat on a baking sheet and refrigerate several hours or overnight, turning every few hours. Open corner of bag and pour sauce into a bowl. Grill ribs over hot coals to sear. Move to cooler part of grill and brush with sauce. Cover grill and cook 30 minutes, basting every 10 minutes. Transfer to a deep baking dish. Pour remaining sauce over ribs and cover tightly with foil. Bake at 275 - 300 degrees for 2 hours. Remove from oven. Loosen foil and let ribs stand 20 minutes efore slicing between ribs. Cut carefully to prevent tender ribs from falling from the bone.
Note: Have the butcher cut the raw ribs in lengthwise strips.
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