Chinese Barbecued Spareribs  

Source: Cooks.com

3 1/2 lb Pork ribs
2 ts Salt
12 ts Freshly ground black pepper

TANGY BARBECUE SAUCE

1 1/2 tbs Peanut oil
2 tbs Finely chopped shallots
2 tbs Finely chopped scallions
1 tbs Finely chopped garlic
1 tbs Finely chopped fresh ginger
2 tbs Fine chopped fresh cilantro
3 tbs Finely chopped fresh chilies
2 tbs Rice wine or dry sherry
3 tbs Hoisin sauce
2 tbs Sugar
2 ts Chinese sesame oil
1 tbs Orange zest
2 tbs Chinese chili bean sauce
2 ts Tomato paste
1 ts Chinese white rice vinegar - or cider vinegar
1/2 c Orange juice
1 1/2 tbs Light soy sauce
1 1/2 tbs Dark soy sauce
1 ts Salt
1 ts Freshly ground black pepper

PREHEAT THE OVEN TO 250F. Salt and pepper the pork ribs evenly and place in a baking dish and cook for 2 hours to render the fat and tenderize the meat. Remove the ribs from the dish, drain the fat and set aside. Heat a wok or large frying pan and add the oil. Quickly add the shallots, scallions, ginger and garlic. Stir-fry for 20 seconds and add the rest of the sauce ingredients. Reduce the heat and simmer the sauce gently for 15 minutes. Allow the sauce to cool.

(These steps can be done hours ahead or even the night before.) When you are ready to cook the pork ribs, smear them with the barbecue sauce. Make a charcoal fire and, when the coals are ash white, grill the ribs, basting with any remaining sauce. Cook the pork ribs for 5-to-10 minutes on each side, depending on thickness. Serve immediately.