1/2 ckosher salt
1/3 cbrown sugar
1 Tbspground cinnamon
1 1/2 tspground anise or fennel seed
1 tspblack pepper
1/2 tspground cloves
2racks st louis style pork spareribs, membrane removed
1handful hickory or apple wood chips for smoking, soaked and drained (optional)
2 choisin barbecue sauce
How to Make Asian Style BBQ Ribs
- 30 minutes before grilling: Prepare dry rub by combining first six ingredients in a small bowl. Mix well.
- Generously coat both sides of ribs with rub. Cover and set aside at room temperature for 30 minutes.
- Heat charcoal or gas grill for indirect cooking at 275°F. Add drained wood chips.
- Place the ribs, meaty side up, over a drip pan and cook for 2 hours. Add about 12 coals to charcoal grill every 45 minutes or so to maintain the heat.
- Remove ribs from grill. Double-wrap each rack in heavy-duty aluminum foil.
- Return wrapped ribs to the grill and cook for 2 hours more over indirect heat until very tender. Add more coals as needed to maintain temperature for a charcoal grill.
- Remove ribs from grill and unwrap. Place ribs over direct heat on grill and brush with hoisin barbecue sauce. Cook for about 5 minutes until the sauce is set. Turn ribs and repeat with more sauce.
- Serve ribs with remaining hoisin barbecue sauce.
- Grilling Tips:
1. Season your ribs at least 30 minutes before grilling to make sure all of the flavors are absorbed.
- 2. Trust your thermometer; cook ribs to an internal temperature of about 200°F for fall off the bone tenderness.
- 3. Forget forks; use tongs or a spatula to keep from releasing precious juices.
- 4. Slow and steady is the way to go; slow cook ribs over indirect heat and add a handful of soaked hickory, apple or cherry wood chips for extra smoky flavor.
- 5. Patience is a virtue; don't open the grill lid unless you are checking for doneness or turning the food.
- For more grilling recipes and tips visit Smithfield.com.