Hoisin-Glazed Baby Back Ribs .by Chef 4 U Personal Chef Service

Glaze

1 cup hoisin sauce

1/4 cup honey

1/4 cup red wine vinegar

2 tablespoons grated fresh ginger

1 tablespoon minced garlic

1 tablespoon toasted sesame oil

2 teaspoons curry powder

3 racks baby back ribs, 1-1/2 to 2 pounds each

Kosher salt

Ground black pepper

1 tablespoon sesame seeds

1. In a small saucepan over medium heat, combine the glaze ingredients. Bring to a simmer, stirring occasionally, and cook over low heat for 2 to 3 minutes to blend the flavors. Remove from the heat.

2. Remove the thin membrane from the back of each rack of ribs. Liberally season all over with salt and pepper. Allow the ribs to stand at room temperature for 15 to 30 minutes before grilling.

3. Prepare the grill for indirect cooking over low heat (250° to 350°F).

4. Brush the cooking grates clean. Grill the ribs over indirect low heat, with the lid closed, until the meat is very tender and has shrunk back from the ends of the bones, 1-1/2 to 2 hours. About 15 minutes before the ribs are done, begin brushing them with the glaze on both sides occasionally.

5. Transfer the ribs to a sheet pan and tightly cover with aluminum foil. Let rest for 30 minutes. Sprinkle the ribs with the sesame seeds.

Makes 6 servings