4 lbs (2 kg) Canadian Pork Back or Side Ribs
1/2 cup (125 ml) beer*
1/4 cup (50 ml) EACH orange marmalade and soy sauce
2 tsp (10 ml) sea salt
1 Tbsp (15 ml) dry mustard
1 tsp (5 ml) EACH minced fresh ginger and sambal oelek (oriental chili garlic sauce)
1/2 tsp (2 ml) minced garlic
If using back ribs, lift and peel the skin from the back of each rack of ribs. Place the pork in a large plastic bag, non-metal bowl or sealable container. Blend remaining ingredients and pour over pork; seal or cover and refrigerate 3 hours or overnight, turning ribs occasionally. Preheat barbecue on high; reduce heat to medium. Drain marinade into a small saucepan and boil 1 minute. Place pork ribs on lightly oiled grill, about 6?/15 cm above heat. Close barbecue cover and grill 15 minutes. Turn the ribs; baste with marinade and cook, cover closed, 15 minutes more or until golden brown. Cut into 3 or 4 rib portions and serve with grilled corn and coleslaw.
* Non alcoholic beer may be used.