Ingredients:
1 Lb - Baby Back Ribs (1 Rack)
50 ml - Asian Legacy Sesame Garlic Sauce
50 ml - Asian Legacy Chinese Sauce  
2 - Tsp Irie Garlic, Pepper and Herbs
Marinade for a minimum of two hours
½ - Cup Hickory Wood Chips soaked for a minimum of 20 mins(Optional)

Method:
Prepare Gas or Charcoal Grill for Indirect grilling(not higher than medium heat).
If using a charcoal grill after coals have turned white throw wood chips unto coals and wait for 1 minute. Place ribs on grill top away from heat and cover grill. Keep grill closed until you’re ready to turn (approx. 5 mins) Remember “If you’re looking, you’re not cooking”. Baste with Asian Legacy Sesame Garlic Sauce on every turn to keep it moist. Serve with Coleslaw. Garnish with ripe mangoes and carrot strips. Enjoy!

Wine Pairing:
Red - Rioja served between 58 to 65 degrees Farenheit, White – Pinot Grigio, Muscadet

Or a jug of Sangria:
1 Bottle Red Wine
1 to 2 cups Brandy – Start with 1 cup and add if you want more
1 to 2 cups sugar – Adjust to your taste
1 lemon
1 lime
1 orange
5 strawberries
1 apple
2 cups club soda
Method: Slice the fruit and place in a large pitcher with all ingredients except for the club soda. Allow to sit for at least 2 hours. If you have the foresight, make it the night before. Just before serving, add club soda and plenty of ice cubes. If it tastes too strong, add more club soda.