Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3 1/2  pounds        pork ribs
   2      teaspoons     salt
  12      teaspoons     freshly ground black pepper
                        -----tangy grill sauce-----
   1 1/2  tablespoons   peanut oil
   2      tablespoons   shallots*
   2      tablespoons   scallions*
   1      tablespoon    garlic*
   1      tablespoon    fresh ginger*
   2      tablespoons   fresh cilantro*
   3      tablespoons   fresh chiles*
   2      tablespoons   rice wine or dry sherry
   3      tablespoons   hoisin sauce
   2      tablespoons   sugar
   2      teaspoons     Chinese sesame oil
   1      tablespoon    orange zest
   2      tablespoons   Chinese chili bean sauce or
   2      teaspoons     satay paste
   2      teaspoons     tomato paste
   1      teaspoon      Chinese white rice vinegar -- or cider vinegar
     1/2  cup           orange juice
   1 1/2  tablespoons   light soy sauce
   1 1/2  tablespoons   dark soy sauce
   1      teaspoon      salt
   1      teaspoon      freshly ground black pepper

Preparation:

* finely chopped 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 grill 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