© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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1 green onion, finely chopped
½ cup soy sauce
2 tablespoon brown sugar, packed
1 to 2 tablespoon dark sesame oil
1 ½ teaspoon sesame seeds, ground
1 clove garlic, minced or crushed
½ teaspoon red pepper flakes
½ teaspoon black pepper
¼ teaspoon fresh ginger root, minced
1 ¼ pounds boneless pork rib meat
Cut ribs so that they have about the same mass. Use thinnest, shortest rib for the example. Use portar and pestle to grind seeds and peppers together to release oils. Grind minced dry garlic or use wet crushed. Place all ingredients in a container that is a little larger than the boneless pork ribs. Mix well. Makes about ¾ cup. Add meat. Marinate, covered, in refrigerator for 1 to 2 days. Grill on gas grill, basting with sauce, about 20 minutes maximum. Expect to char the meat. Use grill's cover but check for fire often. Serve with a fragrant rice (jasmine or basmati); steamed shredded vegetables (zucchini and carrots); Thai cucumbers (1 tablespoon sweet vinegar and 2 ice cubes, pinch of mint, chilled).
Double the sauce for standard package of ribs and baste and turn often. The longer the marinating time, the better.