I wrote:
I didn't use sugar or Maggi sauce in the rub; I used salt, pepper, and
MSG. I put Maggi sauce into the "slather" with the other listed
ingredients instead.
I used to have a Ronco rotisserie. Although the rotisserie is long
gone, it came with a pair of insulated gloves which can handle
carrying a sizzling-hot chicken. After crushing the peanuts (in a
ziploc bag, lightly pounding with the bottom of a saucepan), I
sprinkled them on the ribs and then donned those gloves to kind of
press the peanuts into the meat so they wouldn't fall off. As noted,
the ribs were then broiled until crunchy on the outside. They were
outstanding.
I made a stir-fry instead of skewers. Instead of parboiling the
broccoli stems and artichoke, I just added them to the pan earlier
than the other items. The dish was seasoned with salt, white pepper,
and white vinegar. While the artichoke and jicama made it completely
non-Asian, it was very nice indeed. Lin commented that more stir-fries
should use artichokes.
Even though I hadn't made skewers, I made the China Moon sauce anyway;
it went nicely both with the vegetables and the ribs. We rounded off
the meal with a brown rice pilaf. I note that the sauce is a good way
to use cilantro stems! (They get liquefied in the blender.)
Specifically, it was a new beer from Sierra Nevada:
http://www.sierranevada.com/beers/glissade.html
Pictures will be posted on Lin's Facebook page because Sheldon can eat
a bag of shit.
Bob