PatioDaddio
Babbling Farker
Sweet, Spicy & Sticky Asian Ribs
I had a hankerin' for some ribs last weekend, but I wanted something a
little off the beaten path. Included in my craving was the yearning for
something sweet and spicy. This recipe is the result of some early morning
category-one brainstorming.
A few ideas rattled around in my brain and I eventually decided to use my
Finger Stickin' Chicken Sauce as the base to which I'd add an Asian flair.
The chicken sauce certainly has the sweet and spicy nailed, so I simply
added some hoisin sauce to add the Asian persuasion, and a little Sriracha
to kick the heat up a little bit.
Note: If you have a favorite method for smoking/grilling your baby back
ribs, use that with this rub and sauce. There's no need to cook the ribs the
way I did. Also, you can certainly roast the ribs in an oven, but you may
have to adjust the cook time.
Ingredients
3 slabs Loinback/babyback pork ribs, membrane removed (2 1/2 to 3 lbs each)
1 batch Rub (recipe follows)
1 batch Glaze(recipe follows)
Toasted sesame seeds, for garnish (optional)
Green onion, sliced thin, for garnish (optional)
Rub
2 Tbsp Sea salt
2 Tbsp Light brown sugar
2 tsp Chinese five spice
2 tsp Black pepper, ground fresh
1 tsp Ground ginger
Glaze
1 batch Finger Stickin' Chicken Sauce
1/2 cup Hoisin sauce
1 Tbsp Sriracha (more or less to taste)
Method
About 4 hours before you want to serve, start your smoker or grill and
prepare for indirect cooking over a medium fire (275-300º). I cooked over
straight Kingsford Original briquets with no smoke wood.
Combine the rub ingredients in a small mixing bowl and whisk well until all of
the ingredients are combined. Season both sides of each slab of ribs evenly
with the rub. I put more on the meat side than the bone side.
Note: You can season the ribs ahead of time, but no more than an hour
before you're ready to start cooking.
Smoke/grill the ribs indirect until a toothpick inserted between the bones
has very little resistance. The cook time is approximately 3 hours at an
average temperature of 300º. However, every hog and cooker are
different, so use the timing as merely a guideline. The toothpick test is
your friend.
While the ribs are cooking, make the glaze. Follow the instructions for the
Finger Stickin' Chicken Sauce then whisk in the remaining ingredients at the
end. Remove from the heat and set aside.
Remove the ribs from the cooker and coat both sides of each slab with a
light coating of the glaze. Return the ribs to the grill/smoker and cook
indirect another 10 minutes. Pay close attention because the glaze will
burn easily. You just want it to caramelize slightly.
Remove the ribs from the cooker and coat both sides of each slab with a
generous coating of the glaze.
Cut the ribs between the bones, then plate and sprinkle with sesame seeds
and sliced green onion for garnish.
Serve and enjoy!
-----
John
I had a hankerin' for some ribs last weekend, but I wanted something a
little off the beaten path. Included in my craving was the yearning for
something sweet and spicy. This recipe is the result of some early morning
category-one brainstorming.
A few ideas rattled around in my brain and I eventually decided to use my
Finger Stickin' Chicken Sauce as the base to which I'd add an Asian flair.
The chicken sauce certainly has the sweet and spicy nailed, so I simply
added some hoisin sauce to add the Asian persuasion, and a little Sriracha
to kick the heat up a little bit.
Note: If you have a favorite method for smoking/grilling your baby back
ribs, use that with this rub and sauce. There's no need to cook the ribs the
way I did. Also, you can certainly roast the ribs in an oven, but you may
have to adjust the cook time.
Ingredients
3 slabs Loinback/babyback pork ribs, membrane removed (2 1/2 to 3 lbs each)
1 batch Rub (recipe follows)
1 batch Glaze(recipe follows)
Toasted sesame seeds, for garnish (optional)
Green onion, sliced thin, for garnish (optional)
Rub
2 Tbsp Sea salt
2 Tbsp Light brown sugar
2 tsp Chinese five spice
2 tsp Black pepper, ground fresh
1 tsp Ground ginger
Glaze
1 batch Finger Stickin' Chicken Sauce
1/2 cup Hoisin sauce
1 Tbsp Sriracha (more or less to taste)
Method
About 4 hours before you want to serve, start your smoker or grill and
prepare for indirect cooking over a medium fire (275-300º). I cooked over
straight Kingsford Original briquets with no smoke wood.
Combine the rub ingredients in a small mixing bowl and whisk well until all of
the ingredients are combined. Season both sides of each slab of ribs evenly
with the rub. I put more on the meat side than the bone side.
Note: You can season the ribs ahead of time, but no more than an hour
before you're ready to start cooking.
Smoke/grill the ribs indirect until a toothpick inserted between the bones
has very little resistance. The cook time is approximately 3 hours at an
average temperature of 300º. However, every hog and cooker are
different, so use the timing as merely a guideline. The toothpick test is
your friend.
While the ribs are cooking, make the glaze. Follow the instructions for the
Finger Stickin' Chicken Sauce then whisk in the remaining ingredients at the
end. Remove from the heat and set aside.
Remove the ribs from the cooker and coat both sides of each slab with a
light coating of the glaze. Return the ribs to the grill/smoker and cook
indirect another 10 minutes. Pay close attention because the glaze will
burn easily. You just want it to caramelize slightly.
Remove the ribs from the cooker and coat both sides of each slab with a
generous coating of the glaze.
Cut the ribs between the bones, then plate and sprinkle with sesame seeds
and sliced green onion for garnish.
Serve and enjoy!
-----
John
