Honolulu Style Pork Ribs


4-5 lbs. meaty or country pork ribs (slab cut)
1 lemon, sliced
4 sprigs fresh parsley (or 1 Tblsp. dried)
1 sprig fresh oregano (or 1/2 tsp. dried leaf oregano, crushed)
2 Tbsp. soy sauce
4 Tbsp. dry sherry
1-1/2 Tbsp. honey
1 Tbsp. finely chopped fresh ginger root
2 cloves garlic, minced
1/2 tsp. 5-spice powder*
1/2 tsp. black pepper
1/2 cup chili sauce
1/4 cup canola oil

Place ribs in large pot and add cold water to cover. Add lemon slices, parsley and oregano. Bring to boil; lower heat and simmer, partially covered for about 45 minutes. Drain. Place ribs in shallow, non-aluminum dish. (Note: parboiling ribs first removes excess fat and assures tender ribs.)

Combine soy sauce, sherry, honey, ginger root, garlic, 5-spice powder, pepper, chili sauce and oil in small bowl or covered jar. Mix well and pour over ribs; turn to coat. Cover ribs and refrigerate overnight (you can use a heavy plastic, zip-lock bag, but put inside a container in refrigerator in case of leakage).

Prepare grill so coals are medium. Brush grid of grill with oil and cook ribs, covered with vents open, over medium heat, basting often with any remaining marinade until ribs are done (about 6 minutes per side). *5-spice powder is available in the spice section of most supermarkets. To make your own: combine 1 tsp. ground cinnamon, 1 tsp. crushed fennel seed, 1/4 tsp. pepper and 1/8 tsp. ground cloves.