Asian Flavor Baby Back Ribs
Asian Flavor Baby Back Ribs
Incredible Baby Back Ribs with a Distinct Asian Flavor
I love the smoked flavor of baby back ribs. Couple that with an incredible asian flavor and you have barbecue magic. This flavor is part Vietnamese and Korean. It's spicy, sweet and savory. All three tastes are balanced and brought forward from the ten hour marinading period, followed by two hours of smoking. No BBQ sauce needed. Delicious!
Asian Flavor Baby Back Ribs Ingredients
- 4 Racks Baby Back Ribs, A rack typically has 10 to 13 ribs when cut
- 4 Stalks Lemon Grass, Trimmed and peeled to the soft portion
- 4 - 6 Cloves Garlic
- 1 2 inch piece Fresh Ginger
- 4 Jalapeno Peppers
- 1 cup Chopped Cilantro
- 3 tbs Sugar
- 2 tsp Coriander, ground
- 1 tsp Black Pepper
- 1/3+ cup Soy Sauce
- 3 tbs Lemon Juice
- 1/2 cup Vegetable Oil
- 2 Shallots
- 3/4 cup Fresh Cilantro, Sprinkled on before serving
- 3/4 cup Crushed Peanuts, Sprinkled on before serving
Asian Flavor Marinade Instructions
Take the entire list of fresh ingredients and chop them up finely. The lemongrass is a little tricky. Peel the thick out parts and trim the edges and then chop it up into 1/16 of an inch little discs.
Alternatively, if you have a high power blender (Vitamix, Blend-Tec), you can cut the fresh ingredients into chunks and then on a low power pulse, turn it into a thick salsa like consistency and then mix in the wet ingredients.
Once the marinade is prepared, pull the membrane off the back of the ribs. I do this by pulling the skin up with a kitchen knife starting with one of the bones on the end and then pulling the membrane off in one piece (If I can).
Place the ribs in a pan or liquid safe brining bad and work the marinade into the ribs. Place the ribs in the refrigerator for ten hours. They should be flipped and the marinade worked into the ribs about every 2.5 hours.
Setting the Grill Up and Smoking the Ribs
I set the grill up for indirect heat. I light the charcoal and then using a spade or a hoe, I create two banks of charcoal and place an aluminum pan in the middle.
I place my rib rack over the top of the pan, and open the top vents on the weber charcoal grill. I close the bottom vents to keep the heat in the 250 to 300 (tops) degree range.
I smoke the ribs for 1 hour and then I rearrange them in the rack, flipping them over to the other side and smoke them for another hours. Total time smoking is two hours.
Lastly, I put them over direct heat to get them a little crisp. I do each side for about 3 to 5 minutes.
Asian Dipping Sauce and Serving
This sauce is magic. First, I cut the ribs and then sprinkle the peanuts and fresh cilantro over the top. Then I serve each person a small bowl of the dipping sauce.
Asian Flavor Dipping Sauce
- 2 carrots - Shaved or sliced into one inch thin strips
- 6 tbs sugar
- 5 cloves garlic minced
- 1 cup warm water (helps dissolve sugar)
- 1/2 cup soy sauce
- 1/2 cup lime juice
- 2 tbs rice vinegar
- 2 serrano or jalapeno peppers seeded and thinly sliced into shards
- 1/2 tsp black pepper
The trick to the sauce it to get that great balance of sweet, spicy, sour and salty. It's a beautiful combination of flavors. Taste the sauce and possibly add more lime juice if there isn't a nice balance of sour. If it's too spicy, add a bit more sugar.
Your guests will absolutely love this sauce!
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