Barbecued Spareribs - Ken Hom's

Recipe Ingredients

3 1/2 lbs	1589g / 56oz	Pork ribs
12 teaspoons	60ml	Freshly ground black pepper
2 teaspoons	10ml	Salt
		Tangy Barbecue Sauce
1 1/2 tablespoons	22ml	Peanut oil
1 tablespoon	15ml	Orange zest
2 tablespoons	30ml	Shallots finely chopped
2 tablespoons	30ml	Chinese chili bean sauce or
2 teaspoons	10ml	Satay paste
2 tablespoons	30ml	Scallions finely chopped
1 tablespoon	15ml	Garlic finely chopped
2 teaspoons	10ml	Tomato paste
1 tablespoon	15ml	Fresh ginger finely chopped
1 teaspoon	5ml	Chinese white rice vinegar
		- or cider vinegar
2 tablespoons	30ml	Fresh cilantro finely chopped
3 tablespoons	45ml	Fresh chiles finely chopped
1/2 cup	118ml	Orange juice
2 tablespoons	30ml	Rice wine or dry sherry
1 1/2 tablespoons	22ml	Light soy sauce
3 tablespoons	45ml	Hoisin sauce
1 1/2 tablespoons	22ml	Dark soy sauce
2 tablespoons	30ml	Sugar
1 teaspoon	5ml	Salt
2 teaspoons	10ml	Chinese sesame oil
1 teaspoon	5ml	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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