Recipe - Grilled Spam Ensalada

3 One half pound Pork ribs
2 teaspoon Salt
12 teaspoon Freshly ground black pepper

TANGY BARBECUE SAUCE
1 One half tablespoon Peanut oil
2 tablespoon Finely chopped shallots
2 tablespoon Finely chopped scallions
1 tablespoon Finely chopped garlic
1 tablespoon Finely chopped fresh ginger
2 tablespoon Fine chopped fresh cilantro
3 tablespoon Finely chopped fresh chiles
2 tablespoon Rice wine or dry sherry
3 tablespoon Hoisin sauce
2 tablespoon Sugar
2 teaspoon Chinese sesame oil
1 tablespoon Orange zest
2 tablespoon Chinese chili bean sauce or
2 teaspoon Satay paste
2 teaspoon Tomato paste
1 teaspoon Chinese white rice vinegar;
or cider vinegar
One half cup Orange juice
1 One half tablespoon Light soy sauce
1 One half tablespoon Dark soy sauce
1 teaspoon Salt
1 teaspoon 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. Stirfry 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
5to10 minutes on each side, depending on thickness. Serve immediately.

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