For the ribs:
1. Remove the membrane. You can find it on the back of ribs covering the bone. Loosen with back of a spoon or knife. To peel off the membrane, use a paper towel instead of your fingers.
2. Preheat oven to 300 degrees. Prepare 2 sheets of aluminum foil to wrap the ribs by spraying with non-stick spray. Cover each rack of ribs completely with foil and place on baking sheet. Bake for 90 minutes.
3. Prepare grill for medium low grilling.
4. Remove ribs from oven and open foil package and let cool 1-2 minutes. Mix garlic salt, white pepper and ground ginger in small bowl. Season ribs front and back with the spices. Place ribs on grill, and brush with the sesame ginger marinade on top side. Turn ribs after 5 minutes, and brush again with the marinade. Continue brushing marinade on ribs and turning for 30 minutes until nice crust is formed on ribs. Sprinkle with sesame seeds and serve.
For the Wasabi coleslaw:
1. For the dressing, whisk together in small bowl of mayonnaise, vinegar, sugar, garlic salt, ginger and wasabi paste. Season with black pepper to taste. Just before serving pour dressing over cabbage and peppers in large bowl and toss to coat.
• Wrap your ribs in Reynolds Heavy Wrap and put them in the oven first. Don't season them until after they come out of the oven.
• 3 ways to help judge doneness of ribs o Bend test: Use tongs to hold the ribs at the center and look for slight cracking on the top of the meat side. o Toothpick test: Insert a toothpick between two ribs at the thickest point of the meat and the toothpick should slide in with very little resistance. o The Bone test: Try to twist one of the bones and if it wants to turn then you're done.
• It's important to remove the membrane from the bone-side of each slab of ribs. The membrane is very chewy and will get stuck between your teeth.
• Slice the ribs bone side up so that you can easily find the spaces between the bones.
• When resting the ribs tent loosely (no wrapping) with foil to avoid steaming.
• You can pre-cook the ribs ahead of time and then grill the second day.
• For your Wasabi Coleslaw, don't waste time cutting the veggies; they're all ready to go in our Fresh Cuts section!