Outdoor Cooking: Pork Ribs 02 by Recipe Cottage

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	Pork Ribs 02

		BARBECUED PORK OR SPARERIBS 1 c hoisin sauce 1/2 c sherry, mirin, sake or sweet white wine 3 T red food coloring 1/2 c light or low-sodium soy sauce 1 piece fresh ginger the size of a thumb joint 5 cloves garlic 3/2 c sugar 1/2 t Chinese five spice, optional Mince the garlic finely or use garlic press. Place in a bowl. Grate the ginger into bowl or use garlic press to get the juice. Add other ingredients and mix well. Refrigerate until used. Will keep well in a closed container for a couple of weeks. MEAT 1/2 lb. pork ribs per person (up to 4-5 lbs ribs) or 1 pork tenderloin 1/2 t white pepper 2 cloves garlic minced 2 c water 2 c red barbecue sauce Butterfly the pork tenderloin or cut in lengthwise strips. Cut the ribs into individual serving pieces of 2-3 ribs each. Put the spices and water in a large pot with a tight-fitting lid and bring to boil. Parboil gently until the ribs have lost all their color (about 20 minutes for 4 lbs of ribs). Remove the ribs/pork to a large bowl. The liquid can be saved to add to soup or gravy. Marinate the cooled pork/ribs in the refrigerator in the 2 cups of barbecue sauce for 3-4 hours, turning several times. Barbecue over medium hot coals, basting and turning frequently until the ribs/pork loin are well glazed and mildly charred (7-10 minutes per side). Serve roast pork hot or cold in thin, transverse slices. Save pork loin left-overs to use in fried rice, twice-cooked pork, or noodle soup.