Me Likey Chinese Ribs

In an effort to continually celebrate spring, I headed back out to the grill last night to try yet another of Better Homes & Garden's Barbecue Book (c)'65 sauces & rib rub...
Chinese Smoked Ribs: [definitely inhale]
1/2 cup soy sauce
1/2 cup catsup
1/4 cup water
3 tablespoons brown sugar
2 tablespoons grated fresh gingerroot or 2 teaspoons ground ginger
1 teaspoon msg [no likey that one]
Barbecue Rub:
2 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon each paprika, monosodium glutamate [why is it that the take-out is so proud to be anti-msg in '10 when in '65 it was all the rage?], tumeric and celery seed
Dash dry mustard

6 pounds loin back ribs or spareribs [or fatty, boneless ribs you found on sale that will later show their true colors]

For Ginger Sauce, mix first 6 ingredients and let stand overnight to mellow the flavor.
For Barbecue Rub, combine sugar and seasonings. rub the ribs with this mixture, let stand 2 hours, or till done, brushing occasionally with the Ginger Sauce and let stand about 30 minutes to 1 hour.

Here's a little WTF part that I ignored and opted instead for grilling meat over direct heat: Hang the ribs in a Chinese oven which uses wood as fuel - split logs of oak, hickory, or fruitwood. Smoke spareribs about 1 1/2 hours or loin back ribs about 2 hours, or till done, brushing occasionally with the sauce. Keep fire at about 325 degrees. Snip ribs in serving pieces. Makes 6 or 7 servings.

Okay. Rub + marinade = makes you want a side of won-tons. It really is that good. The cheap meat messed with perfection. I can only assume that if I had my hands on a 'Chinese oven' that it would have done nothing less than go karate on our tastebuds.

Stumble back tomorrow for Tipsy Tuesday -- with a side of coleslaw [it's not as nasty as it sounds]!