Asian Barbecued Ribs

In large saucepan, cover ribs with cold water. Cover and bring to boil. Skim off foam. Reduce heat to medium-low and cook, covered, for 45 to 50 minutes or until ribs are fork-tender. Drain. Transfer to large glass bowl and refrigerate until cold.

Sauce: Combine garlic, green onions, ketchup, hoisin sauce, soy sauce, vinegar, ginger root, brown sugar, mustard and chili paste. Pour over ribs and toss; refrigerate for at least 2 hours or overnight, turning occasionally.

Cook ribs on oiled grill 4 to 6 inches from medium-hot coals or on medium setting for 8 to 12 minutes per side until heated through and glaze has slightly browned, basting occasionally with sauce.

Recipe Source: Canadian Living