Page 111 - Amazing Ribs - Book

thoroughly in a bowl. Don’t skip the booze. It helps penetrate, and even if you’re a teetotaler, don’t worry, there isn’t any measurable alcohol in the meat. Yes, we know alcohol can dry meat out, but we just think it works well in this case. If you must skip it, substitute apple juice or water. You can substitute fresh ginger and garlic for powdered ginger and garlic if you wish.
2| Marinate the meat for 1 to 2 hours in a metal bowl or zipper bags. Don’t marinate in a plastic bowl if you use the food coloring. It might stain. Dis- card the used marinade when you are done—it is contaminated with meat juice.
3| Fire up. As much as we love outdoor cooking, Chinese restaurants don’t use smokers, and this meat tastes great cooked in an indoor oven. Either way, heat your cooker or oven to about 225°F in the indirect zone.
4| Cook. Set the ribs on the grill’s main cooking grate on the indirect side, making sure the meat is not directly over the flame. If you are preparing them indoors, put a pan of water with a rack on top, then pplace the meat on the rac above the water pan. This is important, or drippings will burn in the pan. Roast for about 3 hours. If you grill, skip the smoking wood for a cleaner taste.
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