Instructions: In a skillet coated with oil, saute the garlic, ginger, chili, fermented beans and onions until brown, about 8 minutes. Add the sambal and tomatoes and stir. Deglaze with vinegar and add the soy. Simmer on very low heat for 15 minutes. Season and check. Using a hand blender or a food processor, blend thoroughly and re-check for seasoning. Chill.

1 Pork loin, back ribs (at least 8 ribs, 3 to 5 pounds)

1 free range chicken, broken down on the bone 12 large shrimp, de-veined, peeled with tail on barbecue sauce (above)

For the ribs, cut in half if necessary to fit steamer. Season ribs with salt and pepper and steam for 45 to 60 minutes. The ribs should be fully cooked and softened. Prepare a medium-hot oiled grill. Season the ribs, chicken and shrimp then dip in the BBQ sauce and place on grill. Watch carefully and have a spray bottle of water handy to squelch flare -ups. Rotate and turn the proteins often and brush with additional barbecue sauce. The shrimp will take only 8 minutes, the ribs and chicken about 15 minutes.

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