Asian style smoked baby back ribs?

stoley

Newbie

Original poster

Apr 26, 2011

6

10

• Jul 9, 2013

• #1

The title says it all. I want to try something different this weekend instead of the traditional rubbed, smoked and barbecued sauce ribs anybody have any ideas? I was thinking about mixing some Hoisin sauce with some Sriracha sauce maybe for a wet rub or for a barbecue sauce to add at the end?


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smokinut

Smoke Blower

Jun 27, 2013

147

41

Salt Lake City, Utah

• Jul 9, 2013

• #2

Give this one a try, sounds like it should be right up your alley.

Rub ribs with toasted sesame oil then season with Chinese five-spice powder, salt and pepper. Cook with your preferred method, 3-2-1 or whatever. Now comes the yummy glaze.

Cube a whole fresh pineapple and saute the chunks in butter for a 5 minutes. Add a cup of soy sauce (personally I like Ponzu sauce if you can find it), 1/2 cup dark rum(optional), 1/4 cup ketchup, 3 TBLS rice wine vinegar, 1/4 cup brown sugar, 2 smashed garlic cloves, and a 2" piece of fresh ginger. Spice it up with some red chile flake or whatever you like. Simmer this sauce for 20–30 minutes until thick then blend it until smooth. Sauce your ribs the last hour and serve some on the side.

I've made these before, although in an oven, and they are very good, and definitely a departure from the usual bbq flair.

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smokinut

Smoke Blower

Jun 27, 2013

147

41

Salt Lake City, Utah

• Jul 9, 2013

• #3

Oh, forgot to say to remove the ginger piece before you blend the sauce.

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moikel

Master of the Pit

OTBS Member

Jul 26, 2011

3,198

218

Sydney &Greenwell Point Australia

• Jul 10, 2013

• #4

Just be a little careful with sesame oil it can be overpowering. I like the look of that pineapple bases sauce! 5 spice ,ginger,garlic,soy ,chilli all very good choices .

 

smokinut

Smoke Blower

Jun 27, 2013

147

41

Salt Lake City, Utah

• Jul 10, 2013

• #5

Yes, don't go crazy with the sesame oil. It's just something for the Chinese five-spice to stick to.

 

cliffcarter

Master of the Pit

OTBS Member

Feb 28, 2010

2,277

258

Old Town, Maine

• Jul 10, 2013

• #6

Be careful if you use both the Hoisin sauce and the five spice powder as both contain star anise which is a very strong flavor and may over power the light pork taste of the baby backs.

Your Hoisin and Sriracha sounds good, you might add some honey and orange flavoring(I use orange oil) to them for a glaze at the end.

 

stoley

Newbie

Original poster

Thread starter

Apr 26, 2011

6

10

• Jul 10, 2013

• #7

Thanks for all the replies and great suggestions

SmokinUT said:

Give this one a try, sounds like it should be right up your alley.

Rub ribs with toasted sesame oil then season with Chinese five-spice powder, salt and pepper. Cook with your preferred method, 3-2-1 or whatever. Now comes the yummy glaze.

Cube a whole fresh pineapple and saute the chunks in butter for a 5 minutes. Add a cup of soy sauce (personally I like Ponzu sauce if you can find it), 1/2 cup dark rum(optional), 1/4 cup ketchup, 3 TBLS rice wine vinegar, 1/4 cup brown sugar, 2 smashed garlic cloves, and a 2" piece of fresh ginger. Spice it up with some red chile flake or whatever you like. Simmer this sauce for 20–30 minutes until thick then blend it until smooth. Sauce your ribs the last hour and serve some on the side.

I've made these before, although in an oven, and they are very good, and definitely a departure from the usual bbq flair.

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Click to expand...

That rub sounds perfect just need to find some Chinese five spice and the glaze recipe really sparked my interest I don't know if i'll have time to make it but I'm definitely going to save that one. I like the honey, Sriracha and Hoisin sauce that sounds quick and easy. I will post an update after Saturday and let you know how it turned out


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stoley

Newbie

Original poster

Thread starter

Apr 26, 2011

6

10

• Jul 13, 2013

• #8

Well everything is on and the smoking started


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stoley

Newbie

Original poster

Thread starter

Apr 26, 2011

6

10

• Jul 13, 2013

• #9

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