| 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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