Tangy Barbecue Ribs




3-1/2 lb. Pork ribs
2 tsp. salt
4 tbsp. freshly ground black pepper

BBQ Sauce

1-1/2 tbsp. peanut oil
2 tbsp. shallots, finely chopped
2 tbsp. scallions, finely chopped
1 tbsp. garlic, finely chopped
1 tbsp. fresh ginger, finely chopped
2 tbsp. fresh cilantro, finely chopped
3 tbsp. fresh chiles, finely chopped
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
2 tsp. satay paste
1 tsp. Chinese white rice vinegar or
cider 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
2 tsp. tomato paste


Preheat oven to 250°F. 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.

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