Ingredients
1/2 cup soy sauce1/2 cup red wine vinegar1/2 cup ketchup1/2 cup peach preserves1/3 cup minced fresh gingerroot2 tablespoons stone-ground mustard2 tablespoons brown sugar6 garlic cloves, minced1/2 teaspoon crushed red pepper flakes1/2 teaspoon coarsely ground pepper4 pounds pork baby back ribs
Preparation
In a small bowl, whisk the first 10 ingredients until blended. In a small container, reserve 1 cup marinade for basting. Divide ribs and the remaining marinade between 2 large resealable plastic bags; seal bags and turn to coat. Refrigerate ribs and reserved marinade overnight.
Remove ribs, discarding remaining marinade from bags. Grill ribs, covered, over indirect medium heat 1-1/2-2 hours or until tender, basting occasionally with reserved marinade during the last half hour.
