MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Spicy Baby Back Ribs
  Categories: Chinese, Pork, Ceideburg 2
       Yield: 5 servings
  
     1/4 c  Chinese fermented black
            -beans, rinsed
       2 tb Chopped garlic
       2 tb Chopped fresh ginger
       1 tb Red pepper flakes
     1/4 c  Minced scallions
       1 tb Sesame oil
     1/4 c  Brown sugar
     1/4 c  Rice wine vinegar
       1 tb Tabasco sauce
       2 tb Worcestershire sauce
       3 tb Asian fish sauce
     1/4 c  Tomato paste
       1 c  Soy sauce
       1    Orange, chopped (with skin)
       4    Sides (or racks) baby back
            -pork ribs (substitute
            -beef, if desired.)
  
   This recipe is a favorite of old Charles Franz, whose father Mark is
   the chef at Stars.
   
   Combine all seasoning ingredients and pour over ribs.  Marinate
   overnight in the refrigerator .
   
   Grill ribs over medium heat, using either mesquite or charcoal
   briquettes, basting constantly with the marinade for about 1 hour.
   The trick is to have just the right heat:  too much and the ribs bum,
   too little and they do not cook.
   
   Slice and serve with lots of beer++for the parents, that is!
   
   Serves 5.
   
   PER SERVING:  955 calories, 104 g protein, 11 g carbohydrate, 51 g
   fat (17 saturated), 287 mg cholesterol, 2,589 m sodium, g fiber.
   
   From the San Francisco Chronicle, 6/29/92.
   
   Posted by Stephen Ceideberg; February 24 1993.
  
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