Patrice's Baby Back Ribs

¼ C soy sauce
1/3 C teriyaki sauce
2 T Hoisin sauce
¼ C rice vinegar
3 T brown sugar
1 T light corn syrup
2 cloves garlic, minced
salt and pepper
2/3 C Kahlua
2 racks of ribs, cut in half
1/3 C ketchup

Combine first seven ingredients in a non-reactive bowl.Season with salt and pepper, whisk to combine.* Add Kahlua and mix well. Place ribs in a Ziploc bag and pour marinadeover ribs. Seal bag, turn to coat ribs. Marinate overnight, turningoccasionally.

Prepare barbecue to medium heat. Remove ribs from bags,reserving marinade. To make basting sauce, heat marinade to kill any bacterialeft from the raw meat and add enough ketchup to thicken the sauce,approximately ¼ to 1/3 cup. Return to bowl.
Place ribs on the grill and cook 5 minutes. Turn and baste. Continue turning and basting in 5 to 7 minute intervals until sauce isgone. Cook approximately 45 minutes to one hour. Serves 4.

Pairs well with Lambert Bridge Zinfandel and Petite Sirah

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