Spicy baby back ribs

Yield: 5 servings

Measure Ingredient
¼ cup Chinese fermented black beans, rinsed
2 tablespoons Chopped garlic
2 tablespoons Chopped fresh ginger
1 tablespoon Red pepper flakes
¼ cup Minced scallions
1 tablespoon Sesame oil
¼ cup Brown sugar
¼ cup Rice wine vinegar
1 tablespoon Tabasco sauce
2 tablespoons Worcestershire sauce
3 tablespoons Asian fish sauce
¼ cup Tomato paste
1 cup Soy sauce
1 \N Orange, chopped (with skin)
4 \N Sides (or racks) baby back pork ribs (substitute beef, if desired.)

This recipe is a favorite of old Charles Franz, whose father Mark is the chef at Stars.

Combine all seasoning ingredients and pour over ribs. Marinate overnight in the refrigerator . Grill ribs over medium heat, using either mesquite or charcoal briquettes, basting constantly with the marinade for about 1 hour.

The trick is to have just the right heat: too much and the ribs bum, too little and they do not cook.

Slice and serve with lots of beer++for the parents, that is! Serves 5.

PER SERVING: 955 calories, 104 g protein, 11 g carbohydrate, 51 g fat (17 saturated), 287 mg cholesterol, 2,589 m sodium, g fiber.

From the San Francisco Chronicle, 6/29/92.

Posted by Stephen Ceideberg; February 24 1993.

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