3 1/2 lb Pork ribs
12 ts Freshly ground black pepper
2 ts Salt
----------------------------Tangy Barbecue Sauce----------------------------
1 1/2 tb Peanut oil
2 tb Shallots; finely chopped
2 tb Scallions; finely chopped
1 tb Garlic; finely chopped
1 tb Fresh ginger; finely chopped
2 tb Fresh cilantro; finely chopped
3 tb Fresh chiles; finely chopped
2 tb Rice wine or dry sherry
3 tb Hoisin sauce
2 tb Sugar
2 ts Chinese sesame oil
1 tb Orange zest
2 tb Chinese chili bean sauce -OR-
2 ts Satay paste
2 ts Tomato paste
1 ts Chinese white rice vinegar
- or cider vinegar
1/2 c Orange juice
1 1/2 tb Light soy sauce
1 1/2 tb Dark soy sauce
1 ts Salt
1 ts Freshly ground black pepper
Preheat the oven to 250°F. Salt and pepper the pork ribs evenly and
place in a baking dish and cook for 2 hours to render the fat and
tenderize the meat. Remove the ribs from the dish, drain the fat
and set aside. Heat a wok or large frying pan and add the oil.
Quickly add the shallots, scallions, ginger, and garlic. Stir-fry
for 20 seconds and add the rest of the sauce ingredients. Reduce
the heat and simmer the sauce gently for 15 minutes. Allow the
sauce to cool. (These steps can be done hours ahead or even the
night before.) When you are ready to cook the ribs, smear them with
the barbecue sauce. Make a charcoal fire and, when the coals are
ash white, grill the ribs, basting with any remaining sauce. Cook
the ribs for 5 to 10 minutes on each side, depending on thickness.
Serve immediately.
