Teriyaki Ribs

Have butcher remove backbone from each rack and saw racks horizontally into 2 portions, each about 3 inches wide. Parboil ribs and let cool.

Combine remaining ingredients except sauces. Place ribs in large pan or dish, spoon marinade over, cover and refrigerate 3 hours or overnight, basting occasionally. Grill, or lace on spit accordion-style and roast about 45 minutes, basting frequently. Serve with mustard and plum sauces.