Makes 4 servings

Beef ribs are becoming increasingly available (look for them at wholesale clubs if your supermarket doesn’t carry them). I am beginning to like them more than pork ribs! Don’t confuse these with short ribs, which are very tough. And don’t use the glaze too early, or it will scorch.

4 pounds beef spare or back ribs
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 teaspoons vegetable oil
2 tablespoons shredded fresh ginger (use the large holes of a box grater)
3 garlic cloves, crushed through a press
1/2 cup catsup
1/2 cup hoisin sauce
3 tablespoons dry sherry
1 tablespoon rice vinegar
1 tablespoon soy sauce

1. Build a charcoal fire in an outdoor grill and let burn until the charcoal is covered with white ash. (Or preheat a gas grill on High, then adjust one side to Low, leaving the other side on High. If using a Weber gas grill, preheat at High-Low-High.) Season the beef lightly with the salt and pepper and set aside.

2. In a medium saucepan, heat the oil over medium-high heat. Add the ginger and garlic and stir until fragrant, about 1 minute. Stir in the remaining ingredients and bring to a simmer. Reduce the heat to low and simmer for 1 minute. Remove the sauce from the heat.