1/2 teaspoon Chinese five-spice powder or cinnamon
Remove the membrane from the underside of the ribs. Place the ribs in a
rectangular dish or baking pan.
To make the glaze, in an ungreased skillet over high heat toast the sesame
seeds until golden. Transfer the seeds to a bowl and combine with the remaining
glaze ingredients. Stir well. Coat the ribs evenly on both sides with the glaze.
Reserve the extra glaze.
Marinate the ribs, refrigerated, for at least 15 minutes. For more flavor,
marinate up to eight hours.
To grill the ribs, if using a gas barbecue, preheat to medium (325 degrees
F). If using charcoal or wood, prepare a fire. When the coals are ash-covered,
push them to the outside of the grill.
Place a pan of water in the bottom of the grill among the coals and cover
the coals with the cooking grate.
Place a rib rack on the cooking grate and add the ribs. Alternatively, brush
the cooking grate with a flavorless cooking oil and lay the ribs meaty side
up in the center of the grill. Cover the grill. Regulate the heat so that it
remains at a medium temperature. Occasionally during cooking, baste the ribs
with the reserved rub, stopping 15 minutes before removing the ribs from the
To serve, cut each side of the ribs in half, into three sections, or into
Transfer to a heated serving platter or four heated dinner plates and serve
Source: The Great Ribs Book by Hugh Carpenter and Teri Sandison