taste

BOURTON-HOISIN BABY BACK RIBS

Serves 2 to 4.

Note: If you prefer to avoid alcohol in cooking, substitute water for the bourbon. From "The Big Summer Cookbook," by Jeff Cox.

- 1 c. hickory wood chips

- Salt

- 1 slab pork baby back ribs

- 1 tsp. garlic crushed through a garlic press

- 2 tbsp. bourbon (see Note)

- 1/2 c. hoisin sauce

- 2 tbsp. rice vinegar

- 2 tbsp. real maple syrup

- 1 1/2 tsp. peeled, grated fresh ginger root

- 1 1/2 tsp. freshly squeezed lime juice

- Freshly ground black pepper

Directions

Soak wood chips in a bowl of water, placing a small plate on them and submerging them for 30 minutes. Drain well before using.

Prepare grill: For gas, light burners on one side only; for charcoal kettle, get briquettes burning all across the bottom, then rake to one side when ready to cook.

Place a stockpot over high heat on kitchen stove and add water and some salt. Bring to a boil. Add ribs, making sure they are completely covered with boiling water. Parboil for 3 to 4 minutes. Drain and pat dry.