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

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.



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



Cut up:



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



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

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?

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.

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

Looks good!

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.

ATB.
Yotmon.

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?

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 !

Yotmon