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1
Whisk first 9 ingredients in large roasting pan to blend.
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2
Add ribs to pan; turn to coat.
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3
Chill overnight, turning ribs occasionally.
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4
Remove ribs from marinade, reserving marinade.
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5
Place handful of torn newspaper in bottom of charcoal chimney.
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6
Top with 30 charcoal briquettes.
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7
Remove top rack from barbecue.
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8
Place chimney on lower barbecue rack.
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9
Light newspaper; let charcoal burn until ash is gray, about 30 minutes.
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10
Open bottom barbecue vent.
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11
Turn out hot charcoal onto 1 half of bottom rack.
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12
Using metal spatula, spread charcoal to cover approximately 1/3 of rack.
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13
Fill foil loaf pan halfway with water and place opposite charcoal on bottom rack.
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14
Place top rack on barbecue.
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15
Arrange ribs on top rack above water in loaf pan.
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16
Cover barbecue with lid, positioning top vent directly over ribs.
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17
Place stem of candy thermometer through top vent, with gauge on outside and tip near ribs (thermometer should not touch meat or barbecue rack); leave in place during cooking.
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18
Use top and bottom vents to maintain temperature between 250F and 300F, opening vents wider to increase heat and closing to decrease heat.
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19
Leave any other vents closed.
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20
Check temperature every 10 minutes.
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21
Cook ribs until meat is very tender when pierced with knife, turning ribs and basting with reserved marinade every 20 minutes, about 1 hour 30 minutes total.
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22
Open barbecue only when necessary (to baste meat, for instance) and close quickly to minimize loss of heat and smoke.
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23
After first 30 minutes of cooking, use technique described earlier to light additional 15 charcoal briquettes in same charcoal chimney set atop nonflammable surface.
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24
If cooking temperature drops below 250F, use oven mitts to lift off top rack with ribs and place on heatproof surface.
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25
Using tongs, add half of hot gray charcoal from chimney to bottom rack.
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26
Replace top rack on barbecue, placing ribs above water in loaf pan.
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27
Cover with lid.
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28
Transfer ribs to baking sheet; let stand 10 minutes.
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29
Cut meat between bones to separate ribs and serve.
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30
*Available at Asian markets and in the Asian foods section of many supermarkets.
