Korean Recipe Spareribs

With cooler temperatures more the norm and winter soon to arrive, better revisit this barbecue standby again to tide you over until the grill comes out again next summer. Here is a variation of the traditional American backyard favorite, an East Asian recipe that will linger well on your taste buds until then.

2 racks trimmed spareribs

1 ½ cup white wine

¾ cup soy sauce

1-bunch scallion greens finely chopped

3" piece of ginger, peeled and finely chopped

8 cloves garlic, coarsely chopped

6 tablespoons brown sugar

1 tablespoon Chinese five-spice powder

To Prepare:

Cut each rack of into individual ribs. Place in large pot and add wine, soy sauce, scallion greens, ginger, brown sugar and five-spice powder. Heat to a boil, cover and simmer for one hour. Remove from heat and let cool in broth.

Using tongs or a slotted spoon, place in a sealable container. Skim fat from broth and pour liquid over the ribs. Seal and place in refrigerator for 12-24 hours.

Grill:

Place ribs over a medium grill. Grill for 12-14 minutes, turning several times. Use broth as a basting mixture as they cook.