MMMMM----- Recipe via Meal-Master (tm) v8.01

     Title: Spicy Baby Back Ribs
Categories: Chinese, Pork, Ceideburg 2
     Yield: 5 servings

   1/4 c  Chinese fermented black
          -beans, rinsed
     2 tb Chopped garlic
     2 tb Chopped fresh ginger
     1 tb Red pepper flakes
   1/4 c  Minced scallions
     1 tb Sesame oil
   1/4 c  Brown sugar
   1/4 c  Rice wine vinegar
     1 tb Tabasco sauce
     2 tb Worcestershire sauce
     3 tb Asian fish sauce
   1/4 c  Tomato paste
     1 c  Soy sauce
     1    Orange, chopped (with skin)
     4    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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