Killer ribs

If you like ribs, this recipe is a must try. My mom got it from the local Roy's restaurant (part of Roy Yamaguchi's empire), slightly tweaked it to better fit our taste and started serving it whenever she needs to feed a crowd. The major change she made is the quantity of marinade, which she makes more of, so that the ribs are tastier and more tender. Also, instead of finishing them off under the broiler we throw them on a hot grill, which leaves those lovely grill marks on the meat. Either way they are delicious and the meat literally falls off the bone. They make a great appetizer or a main course, depending on how much food your serving.

ROY'S KILLER RIBS:

4 pounds pork baby back ribs
2 /1/2 cups hoisin sauce
2 tbsp minced garlic
3 tbsp minced ginger
3 tbsp Chinese chili garlic paste
3/4 cup honey

Cut the slabs in half and place in a pot full of boiling water. Gently boil for about 1 hour and 15 minutes, or until rib bones pierce through the meat and meat looks cooked.

Remove from water and let cool off.

To make marinate combine remaining ingredients and place in refrigerator.

Preheat oven to 450F.

Baste ribs with marinade on both sides, place on a cookie sheet and cook in hot oven for 15 minutes. Remove from oven, let cool for a few minutes. Separate ribs, baste with remaining marinade. Either broil for a few minutes or cook on grill for 3-5 minutes. Enjoy!