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Michele Schlanger's Ribs
Recipe by: Michele Schlanger
Prep time:
Serves:
1 gallon soy sauce
3 liters dry white wine
1 head garlic
1 cup ginger root
1/3 cup Szechwan peppercorns
1/2 cup star anise
1 pint sherry, medium-dry
1/4 cup sesame oil
1 pound dark brown sugar
I start by simmering them in a hot marinate "Szechwan Red Cooking
Sauce." I found it in the volume 5, Spring Summer 1992 of "Napa
Valley Tables." (Beringer Vineyards - The Folio of Food & Wine,
P.O. Box 111, St. Helena, CA 94574)
After a light simmering in the sauce, the ribs go on a HOT grill.
After a good searing I place them in a large "Turkey" pan with a
lid. Then into the oven to stay warm. I rotate the ribs this way,
some in the sauce, some on the gill and some in the oven. When all
are done - PIG OUT. I have found no loss of pleasure by baking them
to keep them warm. I have also added large amounts of BBQ sauce to
the ribs while "baking."
If you find the Sauce to salty, boil several potatoes in it. They
will take out a lot of the salt from the soy sauce. I like to grill
thick slices of the salty potatoes.
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