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!
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| Big O Platter of Asian Ribs |
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.