Asian Barbecue Ribs
Source and licence
"Asian Barbecue Ribs" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Asian_Barbecue_Ribs, revision 4536313), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Asian_Barbecue_Ribs&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4536313
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
Associated with Asian by a tradition spanning countries: Asian (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- 2 slabs St. Louis style/cut pork spareribs
- 6 tbsp Barbecue Rub
- Dry hickory chunks
- ¼ cup soy sauce
- ¼ cup hoisin sauce
- ½ cup sake
- 3 tbsp honey
- 1 tbsp mirin
Method
- Peel off the thin membrane on each rib. Season ribs with the barbecue rub and refrigerate for at least 1 hour.
- Place hickory chunks in the firebox of a 250°F (120°C) smoker.
- Combine remaining ingredients in a large sauce pan over high heat and bring to a boil. Cook, stirring occasionally, for 5 minutes or until slightly thickened. Set aside.
- Place ribs in smoker and cook for 5–6 hours, brushing with soy mixture often.
- Brush meat sides generously with soy mixture and place under a preheated broiler until deeply browned. Watch carefully or it will burn!
- Slice into 1-rib portions and serve.