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Barbecued Oriental Beef and Pork Ribs

2 to 4 pounds each beef and pork ribs (6 to 7 pounds total)

2 tbsp. salt
1/2 tsp. sugar
1/2 tsp. paprika
1/4 tsp. turmeric
1/4 tsp. ground white pepper

1 1/2 cups sherry

2 cups catsup or tomato sauce
juice of 2 limes
2 tsp. grated lime rind
3 tbsp. minced garlic
3/4 cup minced onion
1/4 cup sweet Thai/Chinese chili sauce
1 tsp. ground ginger
2 tbsp. sriracha sauce
1/3 cup cider vinegar
1/4 cup oyster sauce
2 tbsp. soy sauce
1/4 cup honey
2 tbsp. dry mustard
1 tsp. sweet basil
1 tsp. ground black pepper
1/2 cup sour mash whiskey

Mix dry seasonings together, sprinkle over ribs, and rub in. Put
in plastic bag(s), cover with sherry and marinate up to 6 hours.

Combine sauce ingredients in a saucepan, simmer for about 20 minutes
and set aside.

Bake the pork ribs in an oven at 425 F. for 30 minutes. Pour off
excess fat. Spread of the marinade over both the beef and pork
ribs and bake all of them at 325 F. for 45 minutes.

Make a large low fire and use the step-up grid. Coat ribs with
marinade sauce and grill them 30 minutes or more, brushing with
sauce and turning every 5 or 10 minutes. Serve with extra sauce.


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