I start these ribs with a marinade made of soy sauce, hoisin sauce, red wind vinegar, garlic, fresh grated ginger, and sugar.
I remove the silver skins from pork back ribs and marinate them for about 2 hours in the fridge. I remove them from the fridge about 30 minutes before they go on the grill. Starting them at room temp seems to make them more tender.
I reserve the leftover marinade and boil it for a minute or two. This will be used to baste the ribs in the last half hour of the cook.
About an 45 minutes in on medium indirect heat...
After 2 hours and just before removing them. I had been basting them in the reserve marinade for the last 1/2 hour. The bones are just poking out from the meat.
This post was edited on 5/18 at 6:55 pm