| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Lamb, Main dishes, Pork & ham, Tnt | 1 | Servings | |
INGREDIENTS
| 1 | c | Catsup |
| 3/4 | c | Hoisin sauce |
| 1/2 | c | Honey |
| 5 | tb | Soy sauce |
| 2 | tb | Dry sherry |
| 1/4 | c | White wine vinegar** |
| 1/4 | c | Sesame seeds |
| 2 | tb | Curry powder** |
| 1 | tb | Sesame oil |
| 1 | tb | Orange peel; grated |
| 2 | tb | Salted black beans; minced |
| 2 | tb | Garlic; minced |
| 1 | tb | Chili paste with garlic |
| 3 | lb | Baby back ribs |
INSTRUCTIONS
Wisk all ingredients together except for the ribs and cook until bubbly. ** White vinegar or cider vinegar may be substituted. Use curry powder to taste. I like a bit less Black bean paste can be substituted for the salted black beans. 1-2 tablespoons. Remember to wash the salted black beans in a strainer to remove the granular salt. Divide ribs into two pans, if necessary. Brush with half of the sauce. Reserve the other half of sauce. Cover ribs and refrigerate overnight. Preheat oven to 375 degrees. Transfer ribs to baking pan. Bake, basting with reserved sauce for about one hour. Place remaining sauce in pan and simmer. Cut ribs into serving pieces. Pass remaining sauce. NOTES : This sauce/marinade is divine on rack of lamb. Brush rack with sauce. Let sit for one hour. Roast or broil to desired doneness. Recipe by: Bon Appetite- altered Posted to recipelu-digest Volume 01 Number 540 by "[email protected]" <[email protected]> on Jan 16, 1998
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