Asian Inspired Baby Back Ribs

Chad Richey @cook_2770345

Fairbanks, Alaska

A rib recipe inspired by flavors common in Asian cuisine.

Chad Richey @cook_2770345

Fairbanks, Alaska

A rib recipe inspired by flavors common in Asian cuisine.

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Ingredients

2 eachBack Ribs, Full Racks
Dry Rub
2 tbspGreen Tea Leaves
2 tbspSalt
1 tbspBrown Sugar
1 tspWhite Pepper
1 tspGround Corriander
1/2 tspChinese 5-Spice Powder
Sauce
1/4 cupGround Chilis with Fried Garlic
1/2 cupSweet Chili Sauce (Thai Style)
1/4 cupRice Wine
1/4 cupRice Vinegar
2 tbspSoy Sauce
1 tspGround Ginger

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Steps

1

Remove the membrane (pleura) from the back of the ribs.
2

Mix all of the ingredients for the dry rub together.
3

Liberally apply the dry rub to the ribs, then wrap tightly in plastic film. Place in the refrigerator overnight.
4

The next day, set up grill for indirect cooking (smoking).
5

Add wood chips to the coals. (I used cherry wood in a smoker box, but any hardwood will work.)
6

Place ribs in the center of the grill over the drip pan, meaty side down. and cook at 225°-275°F for 30 minutes.
7

Flip ribs over and rotate them so that the same side is not next to the hottest part of the fire.
8

While the ribs continue to cook, mix all of ingredients for the sauce together in a bowl.
9

Continue to flip and rotate the ribs every 20-30 minutes for approximately the next 90 minutes, until the meat pulls back exposing about 1/2" of the tips of the rib bones.
10

Brush a coating of the sauce on the ribs and re-close the lid to the grill. Apply another 1 or 2 coatings of sauce to the ribs every 10 minutes.
11

Serve with your choice of sides. The picture is with a slaw made with Thai-style peanut sauce from BBQTVTV.COM's profile. (Listed in my bookmarks)

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Cooksnaps

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Chad Richey @cook_2770345

on January 01, 2012 00:00

Fairbanks, Alaska

I’m Chef Chad and I am 20 year veteran of the food service industry. I have held every position from dishwasher through general manager. I am currently a teppanyaki chef at Benihana.