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Title: Spicy Baby Back Ribs
Categories: Chinese, Pork, Ceideburg 2
Yield: 5 servings
1/4 c Chinese fermented black
-beans, rinsed
2 tb Chopped garlic
2 tb Chopped fresh ginger
1 tb Red pepper flakes
1/4 c Minced scallions
1 tb Sesame oil
1/4 c Brown sugar
1/4 c Rice wine vinegar
1 tb Tabasco sauce
2 tb Worcestershire sauce
3 tb Asian fish sauce
1/4 c Tomato paste
1 c Soy sauce
1 Orange, chopped (with skin)
4 Sides (or racks) baby back
-pork ribs (substitute
-beef, if desired.)
This recipe is a favorite of old Charles Franz, whose father Mark is
the chef at Stars.
Combine all seasoning ingredients and pour over ribs. Marinate
overnight in the refrigerator .
Grill ribs over medium heat, using either mesquite or charcoal
briquettes, basting constantly with the marinade for about 1 hour.
The trick is to have just the right heat: too much and the ribs bum,
too little and they do not cook.
Slice and serve with lots of beer++for the parents, that is!
Serves 5.
PER SERVING: 955 calories, 104 g protein, 11 g carbohydrate, 51 g
fat (17 saturated), 287 mg cholesterol, 2,589 m sodium, g fiber.
From the San Francisco Chronicle, 6/29/92.
Posted by Stephen Ceideberg; February 24 1993.
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