Tuesday, June 15, 2010

Asian-Style Ribs with BBQ Hoison Sauce

Dry Rub

  • 2 (4lb) rack of pork spareribs
  • 1 tbls Kosher Salt
    1 tbls Garlic Powder
  • 1 tbls Chili Powder
  • 1tsp Ground Pepper
  • Canola Oil

For the Sauce

  • 1 cup Lite Soy Sauce
  • 1 cup Orange Juice
  • 1/4 cup Hoison Sauce
  • 1/4 cup Ketcup
  • 1/4 cup Brown Sugar
  • 3 tbls Rice Wine Vinegar (substitute with Red Wine Vinegar)
  • 2 cloves chopped garlic - smashed

Preheat your grill to medium-low heat. Rinse the ribs thoroughly and pat dry. Place each slab, bone-side down on its own large piece of heavy duty foil that is large enough to wrap over the ribs. Mix the dry rub spices together and rub onto each slab until well seasoned. (I usually only season one side of the ribs). Lightly drizzle oil over each slab. Bring together the sides of the foil over the ribs and fold over...then wrap up the sides so that the ribs are nicely wrapped in the foil and ensure that none of the ribs are exposed. Place the ribs on the grill and cook on one side for 30 minutes, then flip for another 30 minutes.

While the ribs are cooking...make the BBQ Hoison sauce. In a small sauce pan, bring together the sauce ingredients over medium-low heat. Simmer for about 30-35 minutes or until the sauce has reduced to a thick/BBQ-like consistency.

After an hour of cooking the ribs, remove the foil from the ribs and place back on the grill over high heat. Brush the ribs liberally with the sauce and grill for 5 minutes for each side until sauce starts to caramelize.

You can garnish with sesame seeds and/or chopped scallions....serve!

*Need a side dish? Check out Zucchini Rice....coming soon.

No comments:

Post a Comment