Grilled Asian Ribs

3 slabs baby back ribs, cut in 4-rib pieces

2 cups soy sauce

1 cup sesame oil

teaspoon granulated garlic

2 bunches green onions, chopped

¾ cup sesame seeds

2-3 tablespoons sesame seeds

2-3 soft, ripe peaches, halved and pitted

Two days in advance combine soy sauce, oil, garlic, onions and sesame seeds in bowl. Place ribs in 2-gallon size resealable plastic bags; pour marinade over. Seal and refrigerate 2 days. Remove bag 1 hour before grilling; remove ribs to a plate and reserve marinade.

Place ribs rounded side down over indirect, medium heat on a gas or charcoal grill. Overlap ribs slightly forming stacks.

Pour reserved marinade in small saucepan; bring to a boil and simmer several minutes. Dip peach halves in marinade and base ribs, squeezing some peach juice and pulp onto ribs. Shuffle ribs around the grill to avoid burning or overcooking. Baste two to three times during cooking period, about 30-45 minutes. Ribs should be tender and golden brown. Serve with remaining sauce.

Serves four to six.