Barbecued Spareribs #1

3 1/2 lb Pork ribs

2 ts Salt

12 ts Freshly ground black pepper

---TANGY BARBECUE SAUCE
--- 1 1/2 tb Peanut oil

2 tb Finely chopped shallots

2 tb Finely chopped scallions

1 tb Finely chopped garlic

1 tb Finely chopped fresh ginger

2 tb Fine chopped fresh cilantro

3 tb Finely chopped fresh chiles

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 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
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