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Ingredients
- 1 c. Catsup
- 3/4 c. Hoisin sauce
- 1/2 c. Honey
- 5 Tbsp. Soy sauce
- 2 Tbsp. Dry sherry
- 1/4 c. White wine vinegar**
- 1/4 c. Sesame seeds
- 2 Tbsp. Curry pwdr**
- 1 Tbsp. Sesame oil
- 1 Tbsp. Orange peel, grated
- 2 Tbsp. Salted black beans, chopped
- 2 Tbsp. Garlic, chopped
- 1 Tbsp. Chili paste with garlic
- 3 lb Baby back ribs
Directions
- Wisk all ingredients together except for the ribs and cook till bubbly.**
- White vinegar or possibly cider vinegar may be substituted. Use curry pwdr to taste. I like a bit less Black bean paste can be substituted for the salted black beans. 1-2 Tbsp.. Remember to wash the salted black beans in a strainer to remove the granular salt. Divide ribs into two pans, if necessary. Brush with half of the sauce. Reserve the other half of sauce.
- Cover ribs and chill overnight.
- Preheat oven to 375 degrees. Transfer ribs to baking pan. Bake, basting with reserved sauce for about one hour. Place remaining sauce in pan and simmer. Cut ribs into serving pcs. Pass remaining sauce.
- NOTES : This sauce/marinade is divine on rack of lamb. Brush rack with sauce. Let sit for one hour. Roast or possibly broil to desired doneness.
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