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- Toast sesame seeds in pan over low flame. Grind sesame seeds in mortar and pestle and add to marinade.
- Place ribs in a large plastic bag. Combine remaining ingredients for marinade and pour over ribs, pressing air out of bag; seal securely.
- Marinate in refrigerator at least 4 hours. Remove ribs from bag, shaking off excess marinade.
- Grill ribs over hot mesquite 15 to 20 minutes until brown and crispy, turning and basting just before removing from the grill.