Barbecued Spareribs 3

Ingredients

3 1/2 lb pork ribs 2 tsp salt 12 tsp freshly ground black pepper TANGY BARBECUE SAUCE 1 1/2 tbsp peanut oil 2 tbsp finely chopped shallots 2 tbsp finely chopped scallions 1 tbsp finely chopped garlic 1 tbsp finely chopped fresh ginger 2 tbsp fine chopped fresh cilantro 3 tbsp finely chopped fresh chiles 2 tbsp rice wine or dry sherry 3 tbsp hoisin sauce 2 tbsp sugar 2 tsp chinese sesame oil 1 tbsp orange zest 2 tbsp chinese chili bean sauce or 2 tsp satay paste 2 tsp tomato paste 1 tsp chinese white rice vinegar or cide, r vinegar 1/2 cup orange juice 1 1/2 tbsp light soy sauce 1 1/2 tbsp dark soy sauce 1 tsp salt 1 tsp freshly ground black pepper

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Preparation
 
PREHEAT THE OVEN TO 250F. 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.

KEN HOM PRODIGY GUEST CHEFS COOKBOOK

 

 
Servings: 4

 

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TAG: minutes, nnbb09a, ,

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trim meat and cut into strips about 2" wide and 6" long. Combine remaining ingredients in bowl; pour over pork and marinate 2+ hours. Skewer pork with steel hangers and hang onto top rack of oven over shallow roasting pan containing a few inches of water. Preheat oven (Upload by user)
TAG: minutes, ,

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TAG: barbeque, ,