Chinese Barbecued Spareribs (Hom)
bbq, chinese
3 1/2 lb pork ribs
2 teaspoon salt
12 teaspoon freshly ground black pepper
----TANGY BARBECUE SAUCE----
1 1/2 tablespoon peanut oil
2 tablespoon finely chopped shallots
2 tablespoon finely chopped scallions
1 tablespoon finely chopped garlic
1 tablespoon finely chopped fresh ginger
2 tablespoon fine. chopped fresh cilantro
3 tablespoon finely chopped fresh chiles
2 tablespoon rice wine or dry sherry
3 tablespoon hoisin sauce
2 tablespoon sugar
2 teaspoon chinese sesame oil
1 tablespoon orange zest
2 tablespoon chinese chili bean sauce or satay p; aste
2 teaspoon tomato paste
1 teaspoon chinese white rice vinegar =or=- ci; der vinegar
1/2 cup orange juice
1 1/2 tablespoon light soy sauce
1 1/2 tablespoon dark soy sauce
1 teaspoon salt
1 teaspoon freshly ground black pepper
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.
Makes 4 to 6 Servings
KEN HOM
PRODIGY GUEST CHEFS COOKBOOK
Yield: 4 servings