To Die for Barbequed Ribs

Ingredients

• 2 tablespoons vegetable oil
• 6 shallots, finely chopped
• 1 onion, finely chopped
• 4 garlic cloves, minced
• 1 scotch bonnet pepper, finely minced (leave seeds in)
• 3 1/2 cups sugar
• 1/2 cup water
• 1 1/2 cups fish sauce
• 3 stalks lemongrass, finely minced
• 1/4 cup hot chili sauce
• 1 cup lime juice
• 1/4 cup lime zest, grated
• 1 cup sherry wine, medium dry sherry
• 1 tablespoon black pepper
• 6 lbs pork back ribs, meaty (3 racks)

Directions

1. 1

   Heat oil in sauce pan and saute shallots, onion, garlic and chilies until fragrant and translucent, about 3 minutes. Remove from heat and add chilies, stir.

2. 2

   In a medium sauce pan combine sugar, water and fish sauce, stirring over low heat until sugar has disolved. Bring to a boil slowly, stir in lemon grass and remove from heat.

3. 3

   In a bowl combine the onion and sugar mixture. Stir in chili sauce, lime juice, lime zest, sherry, black pepper and allow to cool.

4. 4

   Using a sharp knife seperate the rib racks into individual ribs. Divide the ribs among 2-3 large freezer bags with equal amount of marinade. Allow to marinade for 48 hours (we have with success used much shorter time).

5. 5

   Grill the individual ribs on the BBQ for 10 minutes until done.

6. 6

   Alternately you can use the grill/broil function of your oven.