Barbecued Spareribs - Ken Hom's

Cuisine: Asian
Serves: 2 people

Recipe Ingredients

3 1/2 lbs		Pork ribs
12 teaspoons		Freshly ground black pepper
2 teaspoons		Salt
		Tangy Barbecue Sauce
1 1/2 tablespoons		Peanut oil
1 tablespoon		Orange zest
2 tablespoons		Shallots finely chopped
2 tablespoons		Chinese chili bean sauce or
2 teaspoons		Satay paste
2 tablespoons		Scallions finely chopped
1 tablespoon		Garlic finely chopped
2 teaspoons		Tomato paste
1 tablespoon		Fresh ginger finely chopped
1 teaspoon		Chinese white rice vinegar
		- or cider vinegar
2 tablespoons		Fresh cilantro finely chopped
3 tablespoons		Fresh chiles finely chopped
1/2 cup		Orange juice
2 tablespoons		Rice wine or dry sherry
1 1/2 tablespoons		Light soy sauce
3 tablespoons		Hoisin sauce
1 1/2 tablespoons		Dark soy sauce
2 tablespoons		Sugar
1 teaspoon		Salt
2 teaspoons		Chinese sesame oil
1 teaspoon		Freshly ground black pepper

Recipe Instructions

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

Source:
Sylvia Woods

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