Outlaw Asian Style Pork Spare Ribs
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Ingredients:
Pork Spareribs Ever how many
you want to make
Tiger Sauce
Minced Garlic
Ground Ginger
Soy Sauce
Sweet and Sour Sauce
Salt and Pepper to taste
Directions:
Rub ribs well on both sides with
soy sauce.
Apply a generous (to your taste)
sprinkling of Tiger Sauce to both sides and rub out evenly.
Season ribs all over with minced
garlic, ground ginger.
(I
don't recommend adding salt or pepper at this point due to the
soy sauce and Tiger Sauce. Soy sauce contains a considerable
amount of salt and the Tiger Sauce adds some significant
heat.)
Wrap ribs tightly in foil and let
rest in the refrigerator from 2 hours to overnight.
Remove ribs from the refrigerator one
hour prior to cooking to allow them to reach room temperature.
Remove ribs from the foil and place
bone side down in a smoker or grill set up for indirect
cooking at around 250º to 275º.
After one hour, turn ribs over and
baste bone side with sweet and sour sauce.
Continue cooking for 30 minutes.
After 30 minutes, turn ribs back
over, bone side down and baste meat side of ribs with sweet
and sour sauce. "Do not flip ribs again or baste bone side
again".
Continue cooking, basting meat side
of ribs lightly with sweet and sour sauce every 30 minutes
until done.
Internal done temperature should be
190º to 195º.
Don't overcook.
Serve with stir fry veggies or your
choice of sides.