Barbecue Spareribs (recipes) and Lederberg, Joshua (sh)

Barbecue Spareribs (recipes)

Serves 6-8 people as an appetizer

2 lb. baby back pork spareribs

Marinade:

2 Tbsp. soy sauce

1 Tbsp. honey

2 Tbsp. hoisin sauce

1 Tbsp. white vinegar

1 Tbsp. dry sherry

1 tsp. salt

2 cloves garlic, minced

pinch of 5 spice powder

scallions shredded

Have the butcher cut the one slab of ribs into two, lengthwise, from top to bottom down the center. This will produce small Chinese-style spareribs.

Combine the marinade ingredients and pour over the ribs and let marinate for at least 3 hours, preferably overnight, turning the ribs at least once or twice.

Place the ribs on an outside grill after the coals have burned down. Barbecue about 20 to 30 minutes, NOT over direct fire as the ribs will burn easily.

To serve place ribs on a chopping board and, with a cleaver, separate the strip into individual ribs.

Decorate with shreds of scallions and serve.

Lederberg, Joshua (sh)

born May 23, 1925, Montclair, N.J., U.S.

U.S. geneticist.

He earned his Ph.D. at Yale University. With his student Norton Zinder, Lederberg discovered that certain viruses were capable of carrying a bacterial gene from one bacterium to another, a discovery that made bacteria as important a tool of genetic research as Drosophila and the bread mold Neurospora. He also developed breeding techniques for bacterial genetics. In 1958 he shared the Nobel Prize with George Wells Beadle and Edward L. Tatum for discovery of the mechanisms of genetic recombination in bacteria.

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