MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


Reply
 
Thread Tools
Old 12-03-2012, 09:46 PM   #1
PatioDaddio
Babbling Farker
 
Join Date: 05-04-08
Location: Boise, Idaho
Default Recipe: Sweet, Spicy & Sticky Asian Ribs (pics)

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
PatioDaddio is offline   Reply With Quote




Old 12-03-2012, 09:48 PM   #2
nucornhusker
Babbling Farker
 
Join Date: 08-29-11
Location: Lincoln, NE
Default

Yep, I'd eat that. Looks great John.
__________________
Yoder Smokers YS1500, Kamado Joe BigJoe & Joe Jr, IMBAS Certified MOINK Baller
nucornhusker is offline   Reply With Quote


Thanks from:--->
Old 12-03-2012, 09:49 PM   #3
centexsmoker
Full Fledged Farker
 
Join Date: 09-22-12
Location: Austin, TX
Name/Nickname : John
Default

nice. bookmarked
centexsmoker is offline   Reply With Quote


Thanks from:--->
Old 12-03-2012, 09:55 PM   #4
flyingbassman5
is one Smokin' Farker
 
flyingbassman5's Avatar
 
Join Date: 11-26-12
Location: Saint Louis MO
Default

Cooked on the PBC?? Looks fantastic either way!
__________________
18" OTS, 22" OTG, SJ Silver, Cimarron Offset, Coleman Bullet, PBC, UDS, QMaster ATC
flyingbassman5 is offline   Reply With Quote


Thanks from:--->
Old 12-03-2012, 09:57 PM   #5
PatioDaddio
Babbling Farker
 
Join Date: 05-04-08
Location: Boise, Idaho
Default

Quote:
Originally Posted by flyingbassman5 View Post
Cooked on the PBC?? Looks fantastic either way!
Yup, they certainly were.

John
PatioDaddio is offline   Reply With Quote


Old 12-03-2012, 10:03 PM   #6
Dirtbuddy
is one Smokin' Farker

 
Join Date: 05-24-12
Location: Port Coquitlam, BC Canada
Default

Looks and i bet tasted awesome! Thx John

Next round of ribs will be going down this road.
__________________
Kamado Joe Classic, 18.5" WSM w/ CyberQ WiFi, [COLOR="BLUE"]22.5" OTG[/COLOR], [COLOR="Lime"]Weber SJS[/COLOR]
Dirtbuddy is offline   Reply With Quote


Thanks from:--->
Old 12-03-2012, 10:07 PM   #7
flyingbassman5
is one Smokin' Farker
 
flyingbassman5's Avatar
 
Join Date: 11-26-12
Location: Saint Louis MO
Default

Quote:
Originally Posted by PatioDaddio View Post
Yup, they certainly were.

John
I tell ya what, Santa needs to hurry up and get here with my PBC!!

Who needs a Christmas ham anyhow!? I'm thinking ribs instead..
__________________
18" OTS, 22" OTG, SJ Silver, Cimarron Offset, Coleman Bullet, PBC, UDS, QMaster ATC
flyingbassman5 is offline   Reply With Quote


Thanks from:--->
Old 12-03-2012, 10:07 PM   #8
QTEX
Full Fledged Farker
 
QTEX's Avatar
 
Join Date: 07-25-12
Location: Edinburg
Default

They look amazing
QTEX is offline   Reply With Quote


Thanks from:--->
Old 12-03-2012, 10:19 PM   #9
javahog2002
is one Smokin' Farker
 
javahog2002's Avatar
 
Join Date: 10-02-09
Location: Longmont, CO
Default

Those look off the hook. Where do you get the Chinese 5 spice ?
__________________
Smokemaster Offset*'70 Hasty Bake*WSM 18.5*WSM 22*'00 Plum Weber SS Performer*Imperial Kamado
javahog2002 is offline   Reply With Quote


Old 12-03-2012, 10:21 PM   #10
PatioDaddio
Babbling Farker
 
Join Date: 05-04-08
Location: Boise, Idaho
Default

Quote:
Originally Posted by javahog2002 View Post
Those look off the hook. Where do you get the Chinese 5 spice ?
Thanks. I use McCormick's Gourmet line, which is generally available at most
large grocery stores.



John
PatioDaddio is offline   Reply With Quote


Old 12-03-2012, 10:37 PM   #11
JS-TX
is Blowin Smoke!
 
Join Date: 02-17-10
Location: San Antonio, TX
Default

Wow, made me hungry!
JS-TX is offline   Reply With Quote


Thanks from:--->
Old 12-03-2012, 10:44 PM   #12
Big Bears BBQ
is One Chatty Farker
 
Join Date: 03-06-11
Location: Hillsdale,Mi.
Default

Another outstanding cook .......
Big Bears BBQ is offline   Reply With Quote


Thanks from:--->
Old 12-03-2012, 11:08 PM   #13
cdollar
Full Fledged Farker
 
Join Date: 07-03-09
Location: Deep in the East TX Piney Woods
Default

OK, now that's something I gotta try.
Thanks

Chuck
cdollar is offline   Reply With Quote


Thanks from:--->
Old 12-03-2012, 11:52 PM   #14
code3rrt
Babbling Farker
 
Join Date: 08-09-12
Location: Spokane Valley, Washington
Default

Those look like a lot of your other stuff you post...........Absolutely FANTASTIC!

I've made some spicey teriyaki ribs on occassion on the grill, similar concept, different flavor profile, but very tasty!
__________________
KC
Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah:
code3rrt is offline   Reply With Quote


Thanks from:--->
Old 12-04-2012, 06:33 AM   #15
Clayfish
Full Fledged Farker
 
Join Date: 03-28-12
Location: Broomfield, Essex, UK
Default

Great looking ribs, love the asian twist.
__________________
22" WSM, 22" OTG, [COLOR=navy][B]Jumbo Joe[/B][/COLOR], WSJ, Mini WSM, WGA, Maverick ET-732, [COLOR=red][B]Red [/B][/COLOR]Thermapen and a twelve year old gasser which hasn't come out of the shed since I got a taste of charcoal!
Clayfish is offline   Reply With Quote


Thanks from:--->
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 01:06 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts