I always start by removing the membrane on the bone side of the ribs. Can be tough and hard. Use a paper towel to grip the edges of the membrane. Well worth the effort.
2-4 sides Baby Back Pork Ribs
1/2 cup hoison sauce
1/2 cup plum sauce
1/2 cup dry red wine
1/4 cup Dijon mustard
1/4 cup freshly squeezed lemon juice
6 cloves garlic, minced
4 serrano chiles, stems removed, minced (seeds too)
1/3 cup fresh rosemary
1/4 cup chopped fresh sage
Combine all ingredients and stir well. Coat ribs with most of marinade and refrigerate for 1 hour to over nite. Reserve remaining marinade. Grill or smoke ribs, occasionally turning. I try and avoid direct heat and any burning. Patience is important! About 15 minutes before serving, coat ribs with remaining marinade. Remove from grill, cut, and serve.