Chinese Sticky Ribs

• Low Sodium Soy
  
• Brown sugar
  
• Minced Garlic
  
• Sesame Oil
  
• Sambal Chili Paste
  
• Rage n Red or Holiday  Jalapeno (this is used instead of chili paste)
  
  

1. Heat over stove until thick.
   
2. Spread in pork ribs that have had salt and brown sugar sprinkled on top. Don’t touch the meat when seasoning with salt and brown sugar. Smoke at 250 degrees for four hours.
   
3. Mop on sauce and put over hot coals until caramelized io both sides. Serve garnished with green onions