Sweet Chili Sauce
1/4 cup water
2 tablespoons white vinegar
1/2 teaspoon hoisin sauce
1/2 small fresh red chile, chopped
1/4 cup firmly packed brown sugar

In saucepan combine water, vinegar, hoisin sauce, red chile and brown sugar; stir over heat until sugar is dissolved. Bring to a boil, simmer, uncovered, about 5 minutes or until slightly thickened.

Marinade
1/2 cup sweet chili sauce
1 1/2 tablespoons soy sauce
1/4 cup rice wine
2 cloves garlic, crushed
1 teaspoon grated fresh ginger
3 tablespoons finely chopped cilantro
3 pounds trimmed beef back ribs

Combine chili sauce with soy sauce, rice wine, garlic, ginger and cilantro.

Place ribs in large shallow dish; pour marinade over ribs. Cover tightly; marinate in refrigerator 4 hours or overnight.

Prepare fire for indirect-heat cooking. Drain ribs; cook in preheated, covered grill, turning occasionally, until browned and crispy all over (about 30 minutes).