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
Always take a good look at what you're about to eat. It's not so important to know what it is, but it's critical to know what it was. |
| Unknown |
Chowder breathes reassurance. It steams consolation. |
| Clementine Paddleford |
The belly rules the mind. |
| Spanish Proverb |
This Recipe for Barbecued Spareribs #1 is one of thousands in the Recipes-to-go Barbecue Cookbook.
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What garlic is to food, insanity is to art. |
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Forget love... I'd rather fall in chocolate! |
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This is a recipe for Barbecued Spareribs #1 from the recipe cookbook of Recipes-to-go (Barbecue)
Stressed spelled backwards is desserts. Coincidence? I think not! |
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Watermelon --it's a good fruit. You eat, you drink, you wash your face. |
| Enrico Caruso |
Look, there's no metaphysics on earth like chocolates. |
| Fernando Pessoa |
Proust had his madeleines; I am devastated by the scent of yeast bread rising. |
| Bert Greene |
“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?” |
| Denis Diderot (1713-1784) L'Encyclopedie (1751-1772) |
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| Ed Bluestone |
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