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LOCATION: Recipes >> Outdoor Cooking >> Pork Ribs 02

Print this Recipe    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.

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