Spicy baby back ribs
5 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Chinese fermented black beans, rinsed |
| 2 | tablespoons | Chopped garlic |
| 2 | tablespoons | Chopped fresh ginger |
| 1 | tablespoon | Red pepper flakes |
| ¼ | cup | Minced scallions |
| 1 | tablespoon | Sesame oil |
| ¼ | cup | Brown sugar |
| ¼ | cup | Rice wine vinegar |
| 1 | tablespoon | Tabasco sauce |
| 2 | tablespoons | Worcestershire sauce |
| 3 | tablespoons | Asian fish sauce |
| ¼ | cup | Tomato paste |
| 1 | cup | Soy sauce |
| 1 | Orange, chopped (with skin) | |
| 4 | Sides (or racks) baby back pork ribs (substitute beef, if desired.) | |
Directions
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.