GARLIC THAI PORK RIBS WITH CILANTRO
Steps:
- In a mortar, smash together the marinade ingredients, beginning with the pepper, then the garlic, then the cilantro. Mix the paste with the soy sauce and smear over the ribs. Refrigerate ribs an hour or more, but take out twenty minutes before time to grill. Meanwhile, mince 6 cloves garlic. In a non-reactive saucepan, over medium-high heat, dissolve the sugar in the water and vinegar. Add the minced garlic. Bring mixture to a boil and turn down heat slightly, keeping sauce at a lively boil until it has thickened to a suitable consistency. Cool a little before adding chile paste. Stir. I use charcoal in my pit bbq, and I cook the ribs directly over a hot bed of coals, the closer to the heat the better. Grill until done, and no further. Chop the ribs between the bones, and serve with dipping sauce
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