Instructions

• In a small saucepan over medium heat on the stove, combine the glaze ingredients. Bring to a simmer, stirring occasionally, and cook over low heat for 2 to 3 minutes to blend the flavors. Remove from the heat.

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• Using a dull dinner knife, slide the tip under the membrane covering the back of each rack of ribs. Lift and loosen the membrane until it breaks, then grab a corner of it with a kitchen towel and pull it off. Liberally season the racks all over with salt and pepper. Allow to stand at room temperature for 15 to 30 minutes before grilling.

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• Prepare the grill for indirect cooking over low heat (120° to 180°C).
• Brush the cooking grates clean. Grill the racks over indirect low heat, with the lid closed, until the meat is very tender and has shrunk back at least 6 milliliters from the ends of the bones, 1½ to 2 hours. About 15 minutes before the racks are done, begin brushing them with the glaze on both sides occasionally.
  Brush the cooking grates clean. Grill the racks over low heat, with the lid closed, until the meat is very tender and has shrunk back at least 6 milliliters from the ends of the bones, 1½ to 2 hours. About 15 minutes before the racks are done, begin brushing them with the glaze on both sides occasionally.
• Transfer the racks to a sheet pan and tightly cover with aluminum foil. Let rest for 30 minutes. Cut into individual ribs. Sprinkle the ribs with the sesame seeds and serve.