Asian Inspired Ribs
I love to tie in asian cuisine whenever I can so I made some Asian Marinated Ribs hanging over hot coals. This whole cook takes dedication and time but the end results will leave you satisfied. Putting in the effort for bbq and cooks always pays off. The flavors combined with the fatty juices of the meat can only be done through slower process of long low and slow cooks. I am excited to share my recipe so you all can experience the same rewarding effort as I did.
– 1 cup shallots
– 10 scallions, chopped
– 3-inch piece, chopped ginger
– 8-10 garlic cloves, peeled and rough chopped
– 1 cup of cilantro, seems and all.
– 6 tablespoons soy sauce
– 2 tablespoons Vietnamese fish sauce
– kosher salt, your preference (1-2 tablespoons recommended)
– black pepper, your preference (1-2 tablespoons recommended)
– 2 tablespoons turbinado sugar
– This is enough for 4 slabs
– 2 tablespoons hoisin sauce
– 2 tablespoons oyster sauce
– 1 tablespoon rice wine vinegar
– 2 teaspoons tamari soy sauce
– 1 tablespoon mirin
– 1/2 tablespoon sriracha sauce
– 1/3 cups honey
– 1/4 cup scallions for garnish
– Sesame seeds for garnish
1) Prep all of your ingredients for the marinade and blend them together. Have your ribs prepped and in a container so you can quickly add the marinade to the ribs and cover, place in the fridge or cooler for a minimum of 4 hours.
2) When you remove the ribs make sure you have some hot active coals ready for your ribs to hang over. Set up your ribs and adjust your height so it’s not charring your ribs. I would recommend 1 1/2 plus feet above coals. Hang the ribs until the closest part is starting to change color and brownish. Flip the ribs and repeat the same process. This is a total of 3 – 4 hours, depending on your setup.
3) Once they start to show a little bone and the color-forming set up some foil and wrap the ribs. Make sure they are bone side up and the bottom has 3-4 tablespoons of butter with brown sugar and even a drizzle of honey.
4) Wrap all ribs and place them over coals on an elevated grate. You are looking for the heat to be around 250-275 degrees that is directly heating the foil.
5) Cook for another hour and then check. When the bones have pulled back and probe tender removes from foil and start your sauce.
6) Mix all sauce ingredients into a saucepan and bring to a sizzle. Medium-high heat, simmer for 6-8 mins and glaze ribs.
7) Once ribs are glazed place over coals on the grate (Same height as before) and let the sauce glaze over the ribs and pull them for resting. During resting add scallions and sesame seeds for garnish. Rest for 30 mins with foil over top.
8) Serve and enjoy!!!