3-1/2 pounds pork ribs
2 teaspoons salt
12 teaspoons freshly ground black pepper
-----tangy grill sauce-----
1-1/2 tablespoon peanut oil
2 tablespoon shallots*
2 tablespoon scallions*
1 tablespoon garlic*
1 tablespoon fresh ginger*
2 tablespoon fresh cilantro*
3 tablespoon fresh chiles*
2 tablespoon rice wine or dry sherry
3 tablespoon hoisin sauce
2 tablespoon sugar
2 teaspoons Chinese sesame oil
1 tablespoon orange zest
2 tablespoon Chinese chili bean sauce or
2 teaspoons satay paste
2 teaspoons tomato paste
1 teaspoon Chinese white rice vinegar -- or cider vinegar
1/2 cup orange juice
1-1/2 tablespoon light soy sauce
1-1/2 tablespoon dark soy sauce
1 teaspoon salt
1 teaspoon freshly ground black pepper
Instructions:
* finely chopped 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 grill 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.
