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.