Yield: 6 Servings
Measure | Ingredient |
---|---|
2 eaches | To 3 fresh jalapeno peppers or to t |
4 pounds | Pork spareribs, trimmed of excess f |
2 cloves | Garlic; crushed through a press |
½ teaspoon | Salt |
¼ teaspoon | Freshly ground black pepper |
¾ cup | Chili sauce |
2 tablespoons | Cider vinegar |
¾ teaspoon | Chili powder |
6 tablespoons | Robust young zinfandel |
24 eaches | Wide, soft lettuce leaves, such as |
6 larges | Scallions; cut into julienne strips |
3 ounces | Jicama, cut into thin julienne stri |
36 eaches | Fresh coriander leaves (1 small bu |
: Preheat the broiler. Place the jalapeno peppers on a broiler tray and broil about 4 inches from the heat, turning frequently, until blackened all over, about 5 minutes. Put the peppers in a paper bag for 10 minutes to loosen the skins. Rinse off the blackened skins under cold running water. Discard the stems, ribs, and seeds; finely chop the peppers. : Rub the spareribs with the garlic. Season with the salt and the black pepper. Place the ribs on a rack and broil about 4 inches from the heat with the oven door slightly ajar, turning every 5 minutes until evenly browned, about 20 minutes. Drain on paper towels. Let cool. : Meanwhile, in a heavy nonreactive saucepan, combine the chopped jalapenos, chili sauce, cider vinegar and chili powder. Bring to a boil over high heat.
Reduce the heat to low and simmer until thick, about 5 minutes. Stir in the Zinfandel and cook until hot but not boiling. Remove the barbecue sauce from the heat. : Cut the meat off the ribs, discarding any fat and gristle. Cut into long ¼ inch wide strips.
: Lay 12 of the lettuce leaves on a work surface. Generously brush 1 side with the barbecue sauce. Divide the meat, scallions, jicama, and coriander evenly among the lettuce leaves. Roll up each leaf to enclose the filling. Then place each roll, seam-side down, inside a second lettuce leaf Roll up and serve 2 per person.