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.