provided by Voss winery
In a food processor grind together:
2 stalks of lemongrass (tender parts only)
1-2 inch knob of fresh ginger
6 small cloves of garlic
In a sauce pan combine above with:
1/4 cup honey
1/4 cup red wine vinegar
1 cup Hoisin sauce
1 Tb sesame oil
Bring to boil, stir and simmer for three minutes, then take off heat and cool.
That's your glaze.
Generously salt and pepper your pork baby back ribs and grill them INDIRECT
for an hour turning half way through.
After the hour, glaze with mixture above and continue cooking for 15 more
Glaze again and cook for 5 or so minutes more.....meat should be pulling
back off the bone and be tender and delicious. Sprinkle some white
sesame seeds over the glaze (it sticks and looks nice!) and spray some
cilantro over the top.
Serve with the following:
Rehydrated dried shitakes sauteed with garlic, ginger and hoisin sauce and
baby bok choy sauteed with a little salt.
Mix some cilantro into some Jasmine rice. Enjoy!
screw cap wine