Smoked Korean Ribs

2-3 pounds pork ribs

1 cup soy sauce

¾ cup sherry

½ inch grated ginger root or 1 teaspoon dried ginger

2-3 cloves garlic, pressed or ¼ teaspoon dried garlic

¾ cup apple juice concentrate (do not dilute)

2 tablespoons sugar

3 tablespoons sesame oil (optional)

Combine all ingredients except ribs and sesame oil in a sauce pan and simmer for 10 minutes.

Section and separate the the ribs (I prefer the country style - they have more meat) and place them in a bowl. Add the sesame oil and the cooked sauce, and allow to marinate 4 hours or overnight. Grill slowly, over as low heat as possible, basting occasionally with the marinade.

If you are using a gas grill with two burners, you can smoke the ribs by placing them on one side and placing an aluminum pie pan with wood chips in it on the briquettes on the other side. Light only the side with the wood chips, and keep the lid on as much as possible.

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