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

pepper 2 ts Salt

TANGY BARBECUE SAUCE 1 1/2 tb Peanut oil 1 tb Orange zest

2 tb Finely chopped shallots 2 tb Chinese chili

bean sauce OR 2 tb Finely chopped scallions 2 ts Satay paste

1 tb Finely chopped garlic 2 ts Tomato paste

1 tb Finely chopped fresh ginger 1 ts Chinese white rice vinegar

2 tb Fine chopped fresh cilantro or cider vinegar

3 tb Finely chopped fresh chiles 1/2 c Orange juice

2 tb Rice wine or dry sherry 1 1/2 tb Light soy sauce

3 tb Hoisin sauce 1 1/2 tb Dark soy sauce

2 tb Sugar 1 ts Salt

2 ts Chinese sesame oil 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 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 ribs for 5 to 10 minutes on each side, depending on thickness. Serve immediately.

KEN HOM PRODIGY GUEST CHEFS COOKBOOK