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Awesome Asian Style Ribs
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    Awesome Asian Style Ribs

    These come out perfect every time. You can use spare ribs or baby-backs. I purchase them at a "wherehouse store" sealed in cryopak bags. If you have a real BBQ, cook the ribs at 225 F for 4 hours or so. They are done when the rack "breaks" in the center when you try to fold it.

  • 3 Racks BAby Back Ribs
  • RUB:
  • 1 Tablespoon Garlic powder
  • 2 teaspoons Freshly ground pepper (black and white)
  • 1 Tablespoon Brown Sugar -- packed
  • 2 teaspoons Dry mustard
  • 1 teaspoon Smoked paprika -- (or dried chipotle)
  • 1/4 teaspoon Thyme
  • 1 teaspoon Onion powder
  • 1/4 teaspoon New Mexico red chile powder
  • 1/2 tsp Kosher salt
  • 2 teaspoons Ancho chile powder
    SAUCE:
  • 1 Jar Char-Sui -- (Lee Kum Kee)
  • 1/2 Can Pineapple juice
  • 4 Cloves Garlic -- Minced
  • 1 teaspoon Chile-Garlic paste
  • 1/4 Cup Chicken stock
  • 1/3 Cup Honey
  • 2 Tablespoons Rice wine vinegar
  • 2 Scallion - white part -- sliced -or cut in half lengthwise
  • 1 Tablespoon Soy sauce
  • 2 teaspoons Sherry -- (add at the end)
  • Remove the membrane off the back of the ribs. (this can be a pain so skip if you wish. I use a flat head screwdriver, and insert it between one of the bones and the membrane, push through and lift up). Sprinkle with the rub-both sides, wrap in plastic wrap and let sit at least an hour, overnight is better.

    Make Sauce. Just pour everything in (except the sherry), bring to a boil and simmer for 30 minutes.

    Preheat oven to 250 F. Fill a pie plate with water and place in the oven.

    Grill over hot coals for about 4 minutes a side. You want good color and carmelization. Transfer ribs to large baking dish, and cook for 1 1/2 hours at 250. Baste the ribs with the sauce and cover with foil Cook for another hour or 2. Remove the foil, turn the oven up to 350 for 45 minutes. For spares, the meat should pull back from the edge (exposing the bones) about 1 - 2".

    Serve with extra sauce

    "Riverside Kitchen 01-22-03"
    Copyright: "PepperFool.com 2003"

    This recipe is the property of PepperFool.com TM. Unauthroized use is severly frowned upon.

    From: Robert Lusk
    Posted By: PepperFool.com
    Post Date: 01-22-03

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