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.

http://www.epicurious.com/recipes/re...ws/views/14247

"rmg" > wrote in message
...
> 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.
>
> http://www.epicurious.com/recipes/re...ws/views/14247
>
>

Huh, Paniolo is the Hawaiian word for Cowboy. Interesting sauce! Thanks
for sharing.

kili

Yes, I remember hearing them called that at a recent "Pineapply
Roundup" I attended!