I got this recipe from a friend, via epicurious, a few years ago. I'm getting ready to start using it again over the next few months - though it's good ALL the time. This is just the marinade / grilling sauce. Originally it is intended for a rack of lamb. But it is fabulous on pork ribs too.
1 tablespoon fermented black beans 6 tablespoons hoisin sauce 1/4 cup honey 3 tablespoons soy sauce (preferably low-salt) 3 tablespoons medium-dry Sherry 2 tablespoons Asian sesame oil 1 tablespoon Thai red curry paste 1 teaspoon Asian chili paste 1 tablespoon minced garlic 2 tablespoons freshly grated orange zest
Rinse black beans and pat dry. Chop beans fine and in a bowl whisk together with remaining marinade ingredients and salt and pepper to taste.
