Title: Spicy Baby Back Ribs
Categories: Chinese Pork Ceideburg
Yield: 5 Servings

1/4	c	Chinese fermented black beans, rinsed
2	tb	Chopped garlic
2	tb	Chopped fresh ginger
1	tb	Red pepper flakes
1/4	c	Minced scallions
1	tb	Sesame oil
1/4	c	Brown sugar
1/4	c	Rice wine vinegar
1	tb	Tabasco sauce
2	tb	Worcestershire sauce
3	tb	Asian fish sauce
1/4	c	Tomato paste
1	c	Soy sauce
1		Orange, chopped (with skin)
4		Sides (or racks) baby back pork ribs (substitute beef, if de

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.

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