1⁄2 cup hoisin sauce
1 1⁄2 teaspoons sugar
2 1⁄4 teaspoons tamari
2 1⁄4 teaspoons sherry vinegar
2 1⁄4 teaspoons rice vinegar
1 to 2 scallions, roots cut off
1⁄2 teaspoon Tabasco sauce
3⁄4 teaspoon black bean chili sauce or hot garlic sauce
3⁄4 teaspoon peeled and grated fresh ginger
2 1⁄4 teaspoons minced garlic
1⁄4 to 1⁄2 teaspoon freshly ground white pepper
2 tablespoons minced cilantro leaves and tender stems
1 1⁄2 teaspoons sesame oil
1 to 1 1⁄2 slabs spareribs, cut crosswise into 1 1⁄2-inch strips (2 1⁄2 to 3 pounds)
Toasted sesame seeds
Thinly sliced scallions
Sliced Fresno chilis
Additional cilantro leaves
1. For the marinade, whisk together all the marinade ingredients in a stainless steel or ceramic bowl.
2. Put the ribs in a sealable plastic bag or a suitable container. Pour the marinade over, making sure all surfaces get coated well. Marinate in the refrigerator for 24 hours, shaking the bag or turning the ribs occasionally.
3. To cook the ribs, place them in a smoker and smoke for 2 to 3 hours over low heat. Remove from the smoker to a roasting pan and brush with some of the marinade.
4. Roast, covered, for 45 minutes to 1 hour in a 450 degree oven, until the meat is pulling away from the bone. Check several times as they are roasting and add a small amount of water if they are getting too caramelized.
5. You can serve the ribs now while they are still hot and sticky, or let them cool and reheat later under the broiler or on a barbecue grill.
6. To serve, cut the strips of ribs into individual riblets, and sprinkle liberally with sesame seeds, scallions, Fresno chilis and cilantro.
Reprinted with permission from Big Small Plates by Cindy Pawlcyn with Pablo Jacinto and Erasto Jacinto, copyright © 2006. Published by Ten Speed Press, an imprint of the Crown Publishing Group. Photo Credit: Laurie Smith.
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