Marinate, for at least
a day, a whole rack of pork ribs with fermented bean paste (or miso paste),
soya sauce, brandy, brown sugar, a little balsamic vinegar, puree of garlic and
ginger, white pepper, 5 spice powder and pimenton (Spanish paprika for colour).
Barbeque or roast at medium heat until cooked and slightly charred at the edges.
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