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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Asian · Main

Asian Barbecue Ribs

Allergens named in the ingredients: Soy. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

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

  1. Peel off the thin membrane on each rib. Season ribs with the barbecue rub and refrigerate for at least 1 hour.
  2. Place hickory chunks in the firebox of a 250°F (120°C) smoker.
  3. 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.
  4. Place ribs in smoker and cook for 5–6 hours, brushing with soy mixture often.
  5. Brush meat sides generously with soy mixture and place under a preheated broiler until deeply browned. Watch carefully or it will burn!
  6. Slice into 1-rib portions and serve.