Barbecued Ribs with Hoisin Glaze

Prepare a gas or charcoal grill for direct grilling over medium-high heat.

In a saucepan over medium-high heat, warm the oil. Add the ginger and garlic and sauté until fragrant, about 30 seconds. Add the green onion and cook until wilted, about 1 minute. Stir in the ketchup, hoisin sauce and sherry and bring to a simmer. Reduce the heat to low and simmer, stirring often, for about 5 minutes to blend the flavors. Set the hoisin glaze aside at room temperature.

Cut the ribs into 4 equal portions. Season the ribs on both sides with the salt and pepper. Wrap each slab in a double thickness of heavy-duty aluminum foil. Place the foil-wrapped ribs on the grill, cover the grill and cook, turning the ribs occasionally and taking care not to pierce the foil, for 45 minutes. Open the foil and pierce the ribs with the tip of a knife; they should be barely tender. If not yet tender, rewrap and cook 5 to 10 minutes more.

Remove the packets from the grill and unwrap the ribs, discarding the foil and juices. Add additional hot coals to the charcoal fire if the coals have burned down. Lightly oil the grill rack. Put the ribs on the grill and cook, turning occasionally, until lightly browned, about 5 minutes. Brush the ribs on both sides with the hoisin glaze and continue grilling about 5 minutes more. Transfer the ribs to a cutting board, cut into individual ribs and serve immediately.

Serves 4 to 6.

Adapted from Williams-Sonoma Food Made Fast Series, Grilling, by Rick Rodgers (Oxmoor House, 2007).