Shopping at Woolworths today, I spotted some very meaty looking fat -free pork ribs and on impulse I bought them.
At first I thought I would marinate them Chinese style, but in the end I went experimental. It came out really well, so for future reference, here is what I did.
mix:
3 tablespoons oyster sauce
1 tablespoon Worcestershire sauce
a dash or two of tabasco,
a dash of Angostura Bitters
a tablespponn crushed garlic
a tablespoon crushed ginger
a tablespoon of honey
a tablespoon of lime cordial
a pinch of allspice
2 cloves
a pinch of cinnamon
a twist of nutmeg
1 teaspoon ground cumin
a tablespoon of balsamic vinegar
2 tablespoons red wine.
marinate the ribs for a few hours at room temperature (overnight in the refrigerator)
place on foil meaty side up and grill low under the grill for 25 minutes, turning the ribs over and basting after ten and twenty minutes. separate the ribs with a sharp knife before serving.
It smelt (and subsequently tasted) somewhat Moroccan so I whipped up some Ainsley’s Instant Moroccan Couscous to serve with it, along with a salad of capsicum and tomato.
Kummerspeck. 
Always pretty intuitive. What I might be getting the hang of is subtlety. A pinch or a hint instead of a pile. I must pursue that idea.
That’s a very intuitive marinade.
After only 60 years do you think you might be getting the hang of it?
I must shamefacedly admit to using some of the instant products occasionally,Uncle Bens’ microwave brown basmati rice takes 90secs and saves washing,and washing,and washing and washing ….the rice.