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This recipe is a variation of one in "Breath of a Wok" on page 188 Sweet & Sour Ribs.
Getting rested by the pool in a soy, lemongrass, kaffir lime leaves and some other goodies for a few hours. I took a full size pork rib with brisket portion and cut lengthwise into thirds and then separated the ribs into single bite size pieces. Easier to have the butcher do it on his saw if possible.
Set LBGE up indirect and got to 400F then some rosemary twigs and started cooking, basted and turned every 15-20 minutes until they were done about 1 hour and little change:
Ready to eat:
For sides did some Thai little round eggplants, garlic, onions, baby portobellos some cilantro and thai basil at the end. Added little hoisin sauce, black bean paste and some soy.
Great finger food portions.
Richard Melbooooring Fl.
"KING OF LONEY", SELF APPOINTED!!!!!
IF YOU WANT TO DRINK ALL DAY, YOU HAVE TO START IN THE MORNING!!
OUR LAGER, WHICH ART IN BARRELS, HALLOWED BE THY DRINK, THY WILL BE DRUNK, AT HOME AS IT IS IN THE TAVERN. GIVE US THIS DAY OUR FOAMY HEAD, AND FORGIVE US OUR SPILLAGES, AS WE FORGIVE THOSE WHO SPILL AGAINST US, AND LEAD US NOT TO INCARCERATION, BUT DELIVER US FROM HANGOVERS. FOR THINE IS THE BEER, THE BITTER, THE LAGER.