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ORIENTAL STYLE RIBS
Makes 25 to 35 pieces
3 lb. rack of pork backribs — cut lengthwise, then across in thirds
1 cup chicken broth
8 tablespoons soy sauce
7 tablespoons brown sugar
2 scallions, chopped
Heat the Wok at 350°F. In a small bowl, combine broth, soy sauce and
sugar. Set aside. Brown ribs on all sides a few at a time. Remove with wire
strainer or slotted spoon, pausing over the Wok to let excess fat drain.
When all ribs have been cooked, return to Wok. Lower Temperature
Control Knob to simmer. Pour in liquid mixture. Sprinkle with scallions.
Cook covered for 30 minutes, or until liquid is reduced and thick. Serve
with hot mustard and plum sauce.
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