Food is truly for the soul as well as the stomach and should be planned accordingly. With sales still available on racks of ribs, you can grab this one from the cooler with confidence.
1/2 cup soy sauce
1/2 cup red wine vinegar
1/2 cup ketchup
1/2 cup peach preserves
1/3 cup minced fresh gingerroot
2 tablespoons mustard
2 tablespoons brown sugar
6 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon coarsely ground pepper
4 pounds pork baby back ribs
In a small bowl, whisk the first 10 ingredients until blended. Reserve 1 cup marinade for basting. Divide ribs and remaining marinade between two large resealable plastic bags; seal bags and turn to coat. Refrigerate ribs and reserved marinade in bags overnight.
Remove ribs, discarding remaining marinade in 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.