barbecued spareribs #7

Categories
Meat
Yield
4 Servings
MeasureIngredient
3½ pounds Pork ribs
2 teaspoons Salt
12 teaspoons Freshly ground black pepper
1½ tablespoon Peanut oil
2 tablespoons Finely chopped shallots
2 tablespoons Finely chopped scallions
1 tablespoon Finely chopped garlic
1 tablespoon Finely chopped fresh ginger
2 tablespoons Fine chopped fresh cilantro
3 tablespoons Finely chopped fresh chiles
2 tablespoons Rice wine or dry sherry
3 tablespoons Hoisin sauce
2 tablespoons Sugar
2 teaspoons Chinese sesame oil
1 tablespoon Orange zest
2 tablespoons Chinese chili bean sauce OR
2 teaspoons Satay paste
2 teaspoons Tomato paste
1 teaspoon Chinese white rice vinegar or cider vinegar
½ cup Orange juice
1½ tablespoon Light soy sauce
1½ tablespoon Dark soy sauce
1 teaspoon Salt
1 teaspoon Freshly ground black pepper

TANGY BARBECUE SAUCE

PREHEAT THE OVEN TO 250F. Salt and pepper the pork ribs evenly and place in a baking dish and cook for 2 hours to render the fat and tenderize the meat. Remove the ribs from the dish, drain the fat and set aside. Heat a wok or large frying pan and add the oil. Quickly add the shallots, scallions, ginger and garlic. Stir-fry for 20 seconds and add the rest of the sauce ingredients. Reduce the heat and simmer the sauce gently for 15 minutes. Allow the sauce to cool. (These steps can be done hours ahead or even the night before.) When you are ready to cook the ribs, smear them with the barbecue sauce. Make a charcoal fire and, when the coals are ash white, grill the ribs, basting with any remaining sauce. Cook the ribs for 5-to-10 minutes on each side, depending on thickness. Serve immediately.

KEN HOM PRODIGY GUEST CHEFS COOKBOOK Date: 6/28/96 7:27 AM

From: dlassiter@...

MC-Recipe Digest V1 #133

From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, .

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