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
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
6. To serve, cut the strips of ribs into individual riblets, and sprinkle
liberally with sesame seeds, scallions, Fresno chilis and cilantro.