Instructions: Combine the soy sauce, water, ginger and garlic in a medium saucepan and bring to a boil. Turn off heat and let cool. Place ribs in a large roasting dish. Cover with the marinade and let marinate in refrigerator for 24 hours.

Preheat grill.

Remove ribs from marinade. Grill the ribs turning and brushing with the Peanut-Chipotle Sauce until cooked through. Serve with the Tomatillo-Corn Salsa.

This recipe yields 4 servings.

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