Yield: 4 Servings
|1||Green onion; finely chopped|
|½ cup||Soy sauce; regular strength|
|2 tablespoons||Brown sugar, packed|
|2 tablespoons||Dark sesame oil; or less|
|1½ teaspoon||Sesame seeds; ground|
|1||Clove minced garlic; or crushed|
|½ teaspoon||Red pepper flakes|
|½ teaspoon||Black pepper|
|¼ teaspoon||Fresh ginger root; minced|
|⅛ teaspoon||Msg; optional|
|1¼ pounds||Boneless pork rib meat|
~Cut ribs so that they have about the same mass. Use thinnest, shortest rib for the example. -Use mortar and pestle to grind seeds and peppers together to release oils. Grind minced (dry) garlic; or use (wet) crushed. Place all ingredients in a container that is a little larger than the boneless pork ribs. Mix well. Makes about ¾ cup. Add meat. Marinate, covered, in refrigerator from 24 to
48 hours. -Grill on gas grill, basting with sauce. About 20 minutes maximum. Expect to char the meat. Use grill's cover but check for fire often. Serve with a fragrant rice (Jasmine or basmati); steamed shredded vegetables (zucchini and carrots); Thai cucumbers (1 Tbsp sweet vinegar and 2 ice cubes, pinch of mint, chilled).
Summer tradition! DOUBLE the sauce for standard package of ribs and baste and turn often. The longer the marinating time, the better.