Sweet & Spicy Asian Style Bbq Back Ribs
Serves: 4
Carolyne Schoen
1 January 1970
Based on User reviews:
50
Spice
44
Sweetness
53
Sourness
41
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
3 tbsps
Fine Sea Salt4.5 tsps
Onion Powder4.5 tsps
Chili Powder4.5 tsps
Paprika2 tsps
Ground Black Pepper3 cup
Clover Honey2 tbsps
Red Plum Jam1 tbsp
Apple Cider VinegarDirections:
1
About one hour before you plan to start grilling, make the rub: In a small bowl, combine the brown sugar, salt, onion powder, chili powder, paprika and pepper
2
Pat the ribs dry with paper towels, then sprinkle both sides of each rack with the rub
3
Set aside at room temperature for one hour
4
Preheat the grill for indirect cooking at 250 to 300 degrees F
5
Add the drained wood chips, if using
6
Place the ribs, meaty side up, over a drip pan, close the grill, and cook for 2 hours, adding about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat
7
Meanwhile, make the sauce: In a medium saucepan over medium heat, combine the honey, soy sauce, jam, vinegar and garlic sauce and bring to a boil
8
Reduce to a simmer and cook 15 minutes, stirring frequently, until lightly thickened
9
Set aside to cool to room temperature, then refrigerate
10
Continue to cook the ribs until they're so tender the rack will easily break when bent with tongs, 1 to 2 more hours, spraying on both sides with the tamarind juice every 20 to 30 minutes
11
Brush the ribs on both sides with the sauce and continue to cook for about 5 minutes, until the sauce is set
12
Remove from the grill and let stand for 5 minutes
13
Cut the racks into 3- or 4-rib sections and serve
14
Pass any remaining sauce at the table