Instructions
- In a small saucepan over medium heat on the stove, combine the glaze ingredients. Bring to a simmer, stirring occasionally, and cook over low heat for 2 to 3 minutes to blend the flavors. Remove from the heat.
- Using a dull dinner knife, slide the tip under the membrane covering the back of each rack of ribs. Lift and loosen the membrane until it breaks, then grab a corner of it with a paper towel and pull it off. Liberally season the racks all over with salt and pepper. Allow to stand at room temperature for 15 to 30 minutes before grilling.
- Prepare the grill for indirect cooking over low heat (250° to 350°F) .
- Place a large foil pan on top of the Flavorizer bars, below the cooking grate. Fill it halfway with room temperature water. Prepare the grill for cooking over medium-low heat (300°F) .
- Prepare the grill for indirect cooking over medium-low heat (250° to 350°F) .
- Brush the cooking grates clean. Grill the racks over indirect low heat, with the lid closed, until the meat is very tender and has shrunk back at least ¼ inch from the ends of the bones, 1½ to 2 hours. About 15 minutes before the racks are done, begin brushing them with the glaze on both sides occasionally.
- Brush the cooking grates clean. Grill the racks above foil pan, over low heat, with the lid closed, until the meat is very tender and has shrunk back at least ¼ inch from the ends of the bones, 1½ to 2 hours. About 15 minutes before the racks are done, begin brushing them with the glaze on both sides occasionally.
- Transfer the racks to a sheet pan and tightly cover with aluminum foil. Let rest for 30 minutes. Cut into individual ribs. Sprinkle the ribs with the sesame seeds and serve.
Glaze
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