The amount given is only for about 2 lb ribs. Scale up accordingly.
My modifications and ingredients are important here.
1. Change to 4 ts minced garlic
2. Black soy sauce - I use Koon Chun Thick Soy Sauce. It comes out
of the jar like molassas and adds a great flavor to pork.
3. Hoisen & Ground bean sauces - Use Koon Chun as well. All koon
chun condaments come in restaurant sizes and are the best. Of
the many Chinese restaurants I have been in, I always see it in
their kitchen.
4. This is important. The best here and also the most expensive is
from the Republic of China. It has a red lable with black
Chinese writing on top and the words Shaohsing in white just
below. It comes in a square, cylindrical bottle and is about 6
to 8 dollars for 750 ml.
I take all the marinade ingredients and put into a bowl. I heat it
up slightly so all the ingredients combine. I add a little corn
starch and water to thicken it up a little. I find it sticks to the
ribs better this way.
I put the ribs and marinade in a pan big enough to contain full
racks. Being as dedicated as I am, I cover and refrigerate for a
week. I also remove and switch around the ribs twice a day so all
the ribs are well marinated. I don't like using a plastic bag here
since the marinating drying slightly on the ribs works better.
I get my grill hot. I use almond/apple/maple at a 50/30/20 ratio. I
hot smoke the ribs for about 1-1/2 to 2-1/2 hours. The temperature
gets to about 200 to 225°F. I also brush the marinade several times
while cooking.
After ribs are done, I brush the with the glaze. I scale up the
ratios here as well. I am more generous with the honey and less
with the sesame seed oil. I use just enough to give a hint of the
oil flavor. I sprinkle ribs with sesame seeds just before serving.
I usually serve with a good quanitiy of Thai Fried Rice or Yang
Chow Fried Rice. I also like cantoneese stir fried brussel sprouts
of sechwan green beens.
