Asian Style Ribs

Asian Style Ribs

Postby NCPaul » Sun Nov 11, 2012 12:10 am

We're having nice weather here today so I thought - ribs. :D

3-3.5 # rack of back ribs membrane removed
Marinade
1 t powdered ginger
1 t cinnamon
1 t white pepper
1/4 c brown sugar
1/2 c vinegar
1/2 c soy sauce
Wet the spices to make a paste, then add the rest. Marinade the ribs in a zip top bag for 2-3 hours.

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After 5 1/2 hours on the smoker with no wood at 230F I had this:

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Cut up:

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Served with rice, red peppers and pineapple and scallion sauce:

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Scallion Sauce
1 bunch of sliced scallions (9)
1 T fresh grated ginger
1 t rice vinegar
1 t soy sauce
2 T neutral oil
salt
Fashionably late will be stylishly hungry.
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Postby Spuddy » Sun Nov 11, 2012 1:21 am

You lost me when you got to the pineapple Paul!! I like my dessert after dinner. :)

Ribs look fantastic though. Any reason for "no smoke"? Is it personal preference or doesn't it work with that marinade?
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Postby NCPaul » Sun Nov 11, 2012 1:37 am

Here in American-Chinese resturants they serve sweet and sour pork with pork, peppers and pineapple, so this mix of flavors is familar to me. I left out the wood smoke so the taste of the cinnamon and ginger could come through. Give it a try. :D
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Postby Spuddy » Sun Nov 11, 2012 10:13 am

Yes, we have sweet and sour here too, I missed the "asian" reference in the title (it was late here when I typed it). No smoke makes sense in that case.
Definitely going to try it, quite different to the rib recipe I normally use.

Cheers Paul
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Postby Vindii » Mon Nov 12, 2012 12:48 pm

Looks good!
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Postby yotmon » Tue Nov 13, 2012 9:43 pm

Hi NCPaul, do you have Hoisin sauce over there. I always add it when I'm making a sauce for 'Chinese' bbq ribs. It's also used as a dipping sauce for Duck 'n' pancakes.

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Postby NCPaul » Tue Nov 13, 2012 10:04 pm

I do have Hoisin sauce, I just wanted to try something new. Korean grilling sauces can be good as well. What do think of using plum sauce on ribs at the end?
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Postby yotmon » Tue Nov 13, 2012 10:23 pm

Hi Paul, yes, used Plum sauce on the ribs - they can take the sweetness really well, no need for 'heat' all the time. Very rarely do I measure out the ingedients for the sauce - just a bit of this and a bit of that. Usually start with a wine vinegar, then some tomato ketchup, hoisin, garlic, ginger, star anise pepper, maybe chilli and keep tasting it as i go along, if i like it I leave it alone. Never actually buy ribs, only have them when I get a full belly-pork for bacon making - have a sheet in the freezer from a couple of weeks back, so will probably dig them out this week for a treat !

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