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Category: Ribs
Prep Time: Cook Time: Total Time:
1 1/3 cups barbecue or honey barbecue sauce
2/3 cup cayenne pepper sauce
1/4 cup soy sauce
2 tbsp brown sugar, dark sesame oil and grated peeled ginger root
4 cloves garlic, crushed through press
2 full racks pork spareribs, trimmed (about 6 lbs)
Combine barbecue sauce, pepper sauce, soy sauce, brown sugar, sesame oil, ginger and garlic; mix well. Place ribs into large resealable plastic food storage bags. Pour 1 1/2 cups of the marinade over ribs. Seal bags and marinate in refrigerator 1 to 3 hours or overnight.
Prepare grill for indirect cooking over medium-low heat (250 degrees). Place ribs on rib rack or in foil pan. Cook on covered grill 2 1/2 to 3 hours until very tender. Baste with remaining sauce during last 15 minutes of cooking. If desired, grill ribs over direct heat at end of cooking to char slightly. Serves 4-6
TIPS: Use Kansas City or St. Louis-style ribs for this recipe. To ensure that ribs will be very tender, score membrane on underside of ribs with sharp knife. When the snow is knee-high deep, bake the ribs at 250 for 3 hours or until very tender. Baste with sauce during last 15 minutes of baking.
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FIERY HONEY BBQ GLAZED ASIAN RIBS
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Category: Ribs
Prep Time: Cook Time: Total Time:
1 1/3 cups barbecue or honey barbecue sauce
2/3 cup cayenne pepper sauce
1/4 cup soy sauce
2 tbsp brown sugar, dark sesame oil and grated peeled ginger root
4 cloves garlic, crushed through press
2 full racks pork spareribs, trimmed (about 6 lbs)
Combine barbecue sauce, pepper sauce, soy sauce, brown sugar, sesame oil, ginger and garlic; mix well. Place ribs into large resealable plastic food storage bags. Pour 1 1/2 cups of the marinade over ribs. Seal bags and marinate in refrigerator 1 to 3 hours or overnight.
Prepare grill for indirect cooking over medium-low heat (250 degrees). Place ribs on rib rack or in foil pan. Cook on covered grill 2 1/2 to 3 hours until very tender. Baste with remaining sauce during last 15 minutes of cooking. If desired, grill ribs over direct heat at end of cooking to char slightly. Serves 4-6
TIPS: Use Kansas City or St. Louis-style ribs for this recipe. To ensure that ribs will be very tender, score membrane on underside of ribs with sharp knife. When the snow is knee-high deep, bake the ribs at 250 for 3 hours or until very tender. Baste with sauce during last 15 minutes of baking.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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