| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Seafood | Chinese | Chinese, Pork, Ceideburg 2 | 5 | Servings |
INGREDIENTS
| 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.) |
INSTRUCTIONS
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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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