Chinese Barbecued Spareribs

Recipe Ingredients

3 1/2 lbs	1589g / 56oz	Pork ribs
2 teaspoons	10ml	Salt
12 teaspoons	60ml	Freshly ground black pepper
		Tangy Barbecue Sauce
1 1/2 tablespoons	22ml	Peanut oil
2 tablespoons	30ml	Finely chopped shallots
2 tablespoons	30ml	Finely chopped scallions
1 tablespoon	15ml	Finely chopped garlic
1 tablespoon	15ml	Finely chopped fresh ginger
2 tablespoons	30ml	Fine. Chopped fresh cilantro
3 tablespoons	45ml	Finely chopped fresh chiles
2 tablespoons	30ml	Rice wine or dry sherry
3 tablespoons	45ml	Hoisin sauce
2 tablespoons	30ml	Sugar
2 teaspoons	10ml	Chinese sesame oil
1 tablespoon	15ml	Orange zest
2 tablespoons	30ml	Chinese chili bean sauce or
2 teaspoons	10ml	- satay paste
2 teaspoons	10ml	Tomato paste
1 teaspoon	5ml	Chinese white rice vinegar - =or=- cider vinegar
1/2 cup	118ml	Orange juice
1 1/2 tablespoons	22ml	Light soy sauce
1 1/2 tablespoons	22ml	Dark soy sauce
1 teaspoon	5ml	Salt
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:
Jo Anne Merrill

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