Yield: 15#
Ingredient Amount
Pork ribs, cut lengthwise into 3” 15 lb.
wide slabs, silver skin removed. Discuss with chef about whether the ribs need further cutting - sometimes they are too long to fit on a plate and chef may "split" the rack of ribs further with a cleaver.
Marinade
Lemon grass, thinly sliced, powdered in
Spice Grinder 10 stalks
Garlic, mashed 8 Tbsp.
Shallots, minced 1 Cup
Thai bird chili peppers, sliced 2 Tbsp.
Freshly ground black pepper 4 Tbsp.
Sugar 4 Tbsp.
Fish sauce 1 Cup
Soy sauce, light ½ Cup
Final Basting Mixture
Malted Barley syrup, light ½ Cup
Shao Xing 2 oz.
Method
1. Combine lemon grass, shallots, garlic,chili peppers and sugar. Puree to a paste, add soy sauce, black pepper and fish sauce.
2. Marinate and rub the spare ribs, allow to sit over night.
3. Hang ribs on hooks and roast in Chinese roasting oven, reserve some of the marinade to baste. Roast approximately 2 hours at 325°F, basting with marinade at ½ hour intervals. When ribs are tender, apply final baste of malt syrup and Shao Xing and continue to roast for 30 minutes longer, or until a crisp glaze forms on the ribs.