Ginger Ribs

4 to 6 pounds beef ribs from the loin

1/2 cup catsup

1/2 cup reduced-sodium soy sauce

1/2 cup prepared salsa

1/2 cup fresh cilantro (coriander)

1/4 cup dry sherry

3 Tbsp minced fresh ginger

3 cloves garlic, minced or fresh

Trim large or loose chunks of fat from beef and discard. Do not cut ribs apart; rinse pieces and pat dry.

Mix ketchup, soy sauce, salsa, cilantro, sherry, ginger and garlic.

In a large, heavy plastic food bag, combine the seasonings and ribs. Seal. Rotate bag to mix. Overlay ribs flat or slightly overlapping in a large rimmed pan and pour seasoning mixture over the ribs, coating on all sides, cover.

Chill ribs at least 30 minutes or up to hours. Turn ribs over occasionally or baste with the sauce.

Lift bones from sauce; reserve sauce. Lay ribs on a barbecue grill over a solid bed of medium-hot coals (you can hold your hand at grill level, 3 to 4 seconds).

Turn ribs to brown evenly, basting frequently with sauce up to the last 5 to 10 minutes of cooking. Cook, until meat is done to your taste; allow 25 to 30 minutes for medium-rare, about 35 minutes for medium and 40 to 45 minutes for well done (cut to bone test).

Cut between bones to serve.

Makes 4 to 6 servings.