Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | 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 \N | 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.