Method1) Prep. Remove the membrane from the rack of ribs. Cut the rack in to individual ribs.2) Mix the marinade thoroughly in a bowl. Don't skip the booze. It helps penetrate, and even if you're a teetotaler, don't worry, there isn't any measurable alcohol in the meat. Yes, I know alcohol can dry meat out, but I just think it works well in this case. If you must skip it, substitute apple juice or water. You can substitute fresh ginger and garlic for powdered ginger and garlic if you wish.3) Marinate. Marinate the meat for 1 to 2 hours in a metal bowl or zipper bags. Discard the used marinade. It is contaminated with meat juice. Don't marinate in a plastic bowl if you use the food coloring. It might stain.4) Fire up. As much as we are fans of outdoor cooking, this meat also tastes great cooked in an indoor oven. Either way, heat your cooker or oven to about 225°F in the indirect zone.5) Cook. If you are grilling, set up in a 2-zone or Indirect system. Make sure the meat is not directly over the flame on a grill. Indoors, put a pan of water with a rack on top of it under the meat. This is important or drippings will burn in the pan. Roast ribs for about 3 hours, loin strips for about 1 1/2 hours. If you grill, skip the smoking wood. I think it is cleaner and brighter sans lumber.Video: Jason King shows you how he did this recipeOur friend Jason King had his talented video camera running when he made this recipe.Nutrition Facts0 servings per containerCalories per serving818% Daily Value*Total Fat 59 g90 % Saturated Fat 21 g104 % Trans Fat 1 g Cholesterol 246 mg82 %Sodium 429 mg18 %Total Carbohydrate 3 g1 % Dietary Fiber 0 g0 % Total Sugars 2 g Includes 1 g Added Sugars Protein 68 g137 %Vitamin D 4 µg26 %Calcium 113 mg11 %Iron 3 mg15 %Potassium 894 mg19 %*Percent Daily Values are based on a 2,000 calorie diet.