Recipe - Glazed Pork Ribs

1 cup Catsup
Three fourths cup Hoisin sauce
One half cup Honey
5 tablespoon Soy sauce
2 tablespoon Dry sherry
One fourth cup White wine vinegar**
One fourth cup Sesame seeds
2 tablespoon Curry powder**
1 tablespoon Sesame oil
1 tablespoon Orange peel; grated
2 tablespoon Salted black beans; minced
2 tablespoon Garlic; minced
1 tablespoon Chili paste with garlic
3 pound Baby back ribs

Wisk all ingredients together except for the ribs and cook until bubbly. **
White vinegar or cider vinegar may be substituted. Use curry powder to
taste. I like a bit less Black bean paste can be substituted for the salted
black beans. 12 tablespoons. Remember to wash the salted black beans in a
strainer to remove the granular salt. Divide ribs into two pans, if
necessary. Brush with half of the sauce. Reserve the other half of sauce.
Cover ribs and refrigerate overnight.

Preheat oven to 375 degrees. Transfer ribs to baking pan. Bake, basting
with reserved sauce for about one hour. Place remaining sauce in pan and
simmer. Cut ribs into serving pieces. Pass remaining sauce.

NOTES : This sauce/marinade is divine on rack of lamb. Brush rack with
sauce. Let sit for one hour. Roast or broil to desired doneness.

Recipe by: Bon Appetite altered

Posted to recipeludigest Volume 01 Number 540 by "tess@shore.intercom.net"
tess@shore.intercom.net on Jan 16, 1998