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
Plant a radish, get a radish, never any doubt. That's why I love vegetables, you know what they're about! |
| Tom Jones and Harvey Schmidt |
A gourmet who thinks of calories is like a tart who looks at her watch. |
| James Beard |
He who lives by the sword eats with bloody hands. |
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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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When baking, follow directions. When cooking, go by your own taste. |
| Laiko Bahrs |
The belly rules the mind. |
| Spanish Proverb |
This is a recipe for Barbecued Spareribs #1 from the recipe cookbook of Recipes-to-go (Barbecue)
Shipping is a terrible thing to do to vegetables. They probably get jet-lagged, just like people. |
| Elizabeth Berry |
It's difficult to think anything but pleasant thoughts while eating a homegrown tomato. |
| Lewis Grizzard |
"Cuisine is both an art and a science: it is an art when it strives to bring about the realization of the true and the beautiful, called le bon (the good) in the order of culinary ideas. As a science, it respects chemistry, physics and natural history. Its axioms are called aphorisms, its theorems recipes, and its philosophy gastronomy." |
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Cheese - milk's leap toward immortality. |
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| Proverb |
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