Instructions: Cut ribs so that they have about the same mass. Use thinnest, shortest rib for the example. -Use mortar and pestle to grind seeds and peppers together to release oils. Grind minced (dry) garlic; or use (wet) crushed. Place all ingredients in a container that is a little larger than the boneless pork ribs. Mix well.

Makes about 3/4 cup. Add meat. Marinate, covered, in refrigerator from 24 to
48 hours. -Grill on gas grill, basting with sauce. About 20 minutes maximum. Expect to char the meat. Use grills cover but check for fire often. Serve with a fragrant rice (Jasmine or basmati); steamed shredded vegetables (zucchini and carrots); Thai cucumbers (1 Tbsp sweet vinegar and 2 ice cubes, pinch of mint, chilled).

Summer tradition! DOUBLE the sauce for standard package of ribs and baste and turn often. The longer the marinating time, the better.

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