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
A Recipe for
Barbecued Spareribs #1
I doubt whether the world holds for anyone a more soul-stirring surprise than the first adventure with ice cream. |
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Food Tip |
The next time you feel like complaining, remember that your garbage disposal probably eats better than 30 percent of the people in the world. |
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This Recipe for Barbecued Spareribs #1 is one of thousands in the Recipes-to-go Barbecue Cookbook.
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“Cooking is at once one of the simplest and most gratifying of the arts, but to cook well one must love and respect food.” |
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This is a recipe for Barbecued Spareribs #1 from the recipe cookbook of Recipes-to-go (Barbecue)
What do snowmen eat for breakfast? Snowflakes. |
| Unknown |
The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found. |
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You don't sew with a fork, so I see no reason to eat with knitting needles. |
| Miss Piggy, on eating Chinese Food |
After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps. |
| Miss Piggy |
Food Tip |
Watermelon --it's a good fruit. You eat, you drink, you wash your face. |
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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
Serves: 4
Barbecued Spareribs #1 Recipe brought to you by Recipes To-Go