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In large bowl, whisk together hoisin sauce, sugar, chili paste, orange juice, vinegar, oyster sauce, herbes de Provence and garlic. Add ribs and turn to coat. ( Make-ahead- cover with plastic wrap; refrigerate for up to 24 hours ) . Reserving marinade, place ribs on greased grill over medium high heat; close lid and grill basting with marinade and turning occasionally, until crispy and brown, about 10 minutes.
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