Last week I had hankering for some ribs. But, I didn’t want barbecue because I do that all the time. I thought about doing ribs with red or green chile but I just wasn’t feeling it. I wanted something exotic with big flavors and something I’ve never tried before. Then I had an eatpiphany! Asian style ribs!!
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Hoisin Glazed Ribs & Asian Salad |
I’m absolutely fascinated with Asian foods and spices. Aside from teriyaki and sriracha sauces I really don’t know squat about Asian flavor profiles. Since my understanding is limited I have to rely on good recipes to teach me how to use them properly. Fortunately, I found a great recipe on the Weber Grill app that was just what I was looking for.
Although this recipe calls for baby backs I decided to go rogue and use St. Louis Cut spare ribs. Yah, I’m a real culinary bad boy. Back to the ribs, I removed the membrane from the the bone side of the ribs, then gave them a light coating of canola oil and seasoned them with SPG.
Although this recipe calls for baby backs I decided to go rogue and use St. Louis Cut spare ribs. Yah, I’m a real culinary bad boy. Back to the ribs, I removed the membrane from the the bone side of the ribs, then gave them a light coating of canola oil and seasoned them with SPG.
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Ribs Glazed with Hoisin Sauce |
Since the flavor for these ribs was going to come from the sauce I didn’t want smoke them. So I filled my smoker with just plain charcoal, no additional wood chunks. This recipe would be perfect for a gas grill. The ribs cooked for 3 hours at 250-270º. I temped the ribs in several places between the bones, the thicker ribs temps were 190º, thinner ribs were 195º.
Hoisin Glaze
1 cup hoisin sauce
¼ cup honey
¼ cup red wine vinegar
2 tablespoons grated peeled, fresh ginger
1 tablespoon minced garlic
1 tablespoon toasted sesame oil
2 teaspoons curry powder
1 tablespoon sesame seeds
Mix all the ingredients in a sauce pot and simmer until well blended. Brush the ribs with sauce 20-30 minutes before removing them from the smoker. After removing the ribs allow them to rest for 10-15 minutes so the sauce can set up a bit. Cut the ribs apart then garnish with sesame seeds and scallions. Serve and enjoy!
These ribs were everything ribs should be, rich, sticky an perfectly cooked. The sauce was amazing, the hoisin sauce had a really rich deep flavor with hints of honey, ginger and garlic. Once the ribs hit the table there was not a lot of talking going on, just chomping, chewing and finger licking. I made the right call on the charcoal, there was so much flavor in the sauce the smoke wasn’t missed or needed. The Hoisin Glazed Ribs were a huge success, they were delicious and I learned a little more about Asian flavor profile. Sounds like a win-win to me!
We used to do an Asian style rib but I like the recipe you used better. At 190-195°F temps, was the texture about the same as BBQ ribs or did they have a little more “pull”?
The ribs were about the same texture as BBQ ribs, tender but not falling off the bone.