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1½ pound Pork Spareribs (4 Large)
1/3 cup Sesame Oil
4½ tablespoon Peanut Butter
4 tablespoon Brown Sugar
2¼ tablespoon Curry Powder
¾ cup Soy Sauce
1½ teaspoon Black Pepper, Freshly Ground
½ cup Sherry
1½ teaspoon Ginger, Fresh
2 large Garlic Cloves
10 Green Onions
Make shortribs into short, flat strips. Begin by placing rib fat side up on cutting board and cut 1/4 high layer almost but not through the bottom most section of the rib. Turn meat over and continue to make 1/4 layers until the rib is completely layered and is now one long strip. Using the edge of a chinese knife pound meat to even thickness. Note: chill the meat well. This cutting method will not work well on room temperature ribs.
Marinade: curry based blender sauce blend all liquid ingredients in a blender 15 seconds . Grate the fresh ginger root and combine with the minced garlic. Mince the white only portion of the green onions. Add all ingredients to blender mixture and operate on low 45 seconds. Rub sauce onto butterflied ribs and refrigerate 2 or more hours.
1/3 cup Sesame Oil
4½ tablespoon Peanut Butter
4 tablespoon Brown Sugar
2¼ tablespoon Curry Powder
¾ cup Soy Sauce
1½ teaspoon Black Pepper, Freshly Ground
½ cup Sherry
1½ teaspoon Ginger, Fresh
2 large Garlic Cloves
10 Green Onions
Make shortribs into short, flat strips. Begin by placing rib fat side up on cutting board and cut 1/4 high layer almost but not through the bottom most section of the rib. Turn meat over and continue to make 1/4 layers until the rib is completely layered and is now one long strip. Using the edge of a chinese knife pound meat to even thickness. Note: chill the meat well. This cutting method will not work well on room temperature ribs.
Marinade: curry based blender sauce blend all liquid ingredients in a blender 15 seconds . Grate the fresh ginger root and combine with the minced garlic. Mince the white only portion of the green onions. Add all ingredients to blender mixture and operate on low 45 seconds. Rub sauce onto butterflied ribs and refrigerate 2 or more hours.
