*I like to use St. Louis style(meatier) or baby back ribs cut into single rib portions
*'Bout a 1/2 cup of soy sauce (or Dales if ya want)
*1/2 to 3/4 cup of water
*3 or 4 shakes of hot sauce(depending on heat wanted)
* 1/2-3/4 tsp each of garlic powder and onion powder and pepper. I never measure, these are "guess"timates
* 1-2 Tsp Seasoning salt(I use Gold Metal)
* Meat tenderizer
*(Optional) toasted sesame seeds. ( Put sesame seeds under broiler till golden and pour into marinate while hot so it will sizzle, the oil will release into the liquid), I don't think I had any on the batch you had.
Set ribs up on their side and score/Cut the ribs across the bones 2 or 3 places each to help the marinade along, let them marinade in a lidded container at least an hour but 3 or 4 hours is best, I have let them go overnight and they were great. They can be frozen with marinade also for later, shake the bowl or sqeeze,kneed marinade into them a couple times , well I do.
If you have the time try to get them almost room temperature 45mins-1 hour on counter before you broil or grill so they will be more tender.
If you broil in oven, turn every 10 minutes and baste with leftover marinade to get crispy edges 3 or so times until cooked through.
Hope they turn out good, let me know. I cook by sight,
I think I got all the tricks down, lol
