Teriyaki Dinosaur Bones
Source: Sunset Magazine

PREP AND COOK TIME: About 25 minutes, plus at least 3 hours to marinate

NOTES: We featured Dinosaur Bones, named for their size and prehistoric appearance, in September 1971. Beef back rib bones are trimmed from the rib roast. Some butchers call them beef spare ribs. Don't confuse back ribs with beef short ribs, a tougher cut suited to braising.

MAKES: 6 servings

6 pounds beef back rib bones (6 to 8 in.), fat trimmed 3/4 cup soy sauce 1/3 cup sugar 2 cloves garlic, minced or pressed 2 teaspoons minced fresh ginger 2 tablespoons tomato-based chili sauce Salt Fresh-ground pepper

1. Cut ribs into 4- to 6-rib sections. Wipe with a damp towel.

2. In a heavy-duty gallon-size plastic food bag, combine 3/4 cup water, soy sauce, sugar, garlic, ginger, and chili sauce. Pour half this mixture into another heavy-duty gallon-size plastic food bag. Put 1/2 the ribs in each bag, seal, and turn over several times to mix well. Set bags in a bowl and refrigerate at least 3 hours or up to 1 day, turning bags over several times.

3. Prepare barbecue for indirect heat (page 96, step 1). Lift ribs from marinade and lay on grill as directed (step 2). If there is not enough space for all the ribs, cook in sequence. Discard marinade. Cook until ribs are browned and have reached desired doneness, about 25 minutes for rare (red at bone, cut to test), 35 minutes for medium-well (no longer pink at bone).

4. Serve with salt and pepper to season to taste.

Per serving: 669 cal., 69% (459 cal.) from fat; 41 g protein; 51 g fat (21 g sat.); 8.1 g carbo (0 g fiber); 1,192 mg sodium; 149 mg chol.