Spicy Baby Back Ribs

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.