Barbecued Spareribs #3

  3 1/2 lb Pork ribs                          12 ts Freshly ground black pepper
      2 ts Salt

----------------------------TANGY BARBECUE SAUCE----------------------------
  1 1/2 tb Peanut oil                          1 tb Orange zest
      2 tb Finely chopped shallots             2 tb Chinese chili bean sauce OR
      2 tb Finely chopped scallions            2 ts Satay paste
      1 tb Finely chopped garlic               2 ts Tomato paste
      1 tb Finely chopped fresh ginger         1 ts Chinese white rice vinegar
      2 tb Fine chopped fresh cilantro              - or cider vinegar
      3 tb Finely chopped fresh chilis       1/2 c  Orange juice
      2 tb Rice wine or dry sherry         1 1/2 tb Light soy sauce
      3 tb Hoisin sauce                    1 1/2 tb Dark soy sauce
      2 tb Sugar                               1 ts Salt
      2 ts Chinese sesame oil                  1 ts Freshly ground black pepper

  PREHEAT THE OVEN TO 250F. Salt and pepper the pork ribs evenly and place in
  a baking dish and cook for 2 hours to render the fat and tenderize the
  meat. Remove the ribs from the dish, drain the fat and set aside. Heat a
  wok or large frying pan and add the oil. Quickly add the shallots,
  scallions, ginger and garlic. Stir-fry for 20 seconds and add the rest of
  the sauce ingredients. Reduce the heat and simmer the sauce gently for 15
  minutes. Allow the sauce to cool. (These steps can be done hours ahead or
  even the night before.) When you are ready to cook the ribs, smear them
  with the barbecue sauce. Make a charcoal fire and, when the coals are ash
  white, grill the ribs, basting with any remaining sauce. Cook the ribs for
  5-to-10 minutes on each side, depending on thickness. Serve immediately.