Spicy Baby Back Ribs Recipe
Yield: 5 ServingsRecipe by luhu.jp
Ingredients:
1/4 cup: Chinese fermented black beans, rinsed
2 tbsp: Chopped garlic,
2 tbsp: Chopped fresh ginger,
1 tbsp: Red pepper flakes,
1/4 cup: Minced scallions,
1 tbsp: Sesame oil,
1/4 cup: Brown sugar,
1/4 cup: Rice wine vinegar,
1 tbsp: Tabasco sauce,
2 tbsp: Worcestershire sauce,
3 tbsp: Asian fish sauce,
1/4 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.
Source from luhu.jp
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.
Source from luhu.jp