Recipes by Peter Falk: Barbecued Spare Ribs, Chinatown-Style; Just Plain Avocados

Peter Falk's Barbecued Spare Ribs, Chinatown-Style

2 pounds of lean baby pork ribs, fat removed
2 teaspoons minced ginger root (or 1/2 teaspoon ginger powder)
1 scallion (white part only), minced
1 small clove garlic (pressed)
1 tablespoon chili sauce
2 1/2 tablespoons ***Hoisin sauce (or hot tomato catsup)
2 tablespoons soy sauce
2 tablespoons dry sherry
1 tablespoon light brown sugar
1/2 teaspoon salt
1 tablespoon honey

Prepare marinade by combining all ingredients except ribs and honey. Blend into thick paste. Place ribs in shallow pan, brush both sides with marinade, and let stand at room temperature 2 hours. Turn once, basting both sides. Brush both sides with honey. Preheat oven to 275 degrees. Ribs are cooked in suspended position either by attaching magnetic hooks to ceiling of oven or by means of double hooks which may be fashioned by bending the ends of small metal skewers into hooks. One end of skewer is hooked into fleshy part of ribs and other end looped over oven rack set as high as possible in oven. Place foil-lined pan filled with a little water below meat to catch drippings and moisturize meat. Roast meat 30 minutes in 275 degrees preheated oven, then 30 minutes at 300 degrees and finally 10 minutes at 400 degrees or until ribs are crisp but moist. Serve hot or cold by cutting between each rib. Serve with duck sauce or hot mustard sauce. Serves 4 as hors d'oeuvre.

***Hoisin sauce is spiced bottled Chinese catsup available in Oriental food shops.

Peter Falk's Just Plain Avocados

2 small ripe avocados
Lemon (or lime) juice
Salt
Freshly ground black pepper (or a few sprinkles white pepper)
A few tablespoons bottled French dressing (or vinaigrette sauce)

Select fruit carefully: fruit should be beginning to soften, but avoid bruising when handling; kernel may rattle slightly if fruit is ripe, and flesh should be evenly green with no soft, dark spots. Cut lengthwise in half, remove seed, peel into pieces as desired (or leave whole); sprinkle liberally with fresh lemon (or lime) juice, season to taste. Drizzle pieces with French dressing (or vinaigrette sauce made by combining 4 tablespoons salad oil, 4 teaspoons vinegar or lemon juice, 1/2 teaspoon dry mustard, salt and pepper to taste). Serves 2.