Asian flavors meet American technique in this East-West fusion rib. Never underestimate the number of racks you may end up cooking; these tasty morsels practically demand you to eat several in one sitting.
Preparation
⦁ Heat a smoker or grill to 225°F. Add applewood or cherrywood chips to the smoker per the manufacturer’s instructions.
⦁ Loosen the membrane at the back of the ribs by slipping a butter knife between the rib bone and membrane to loosen the corner. Then, using a paper towel to grip the edge, pull the membrane away and discard.
⦁ In a medium bowl, combine the sugar, paprika, salt, chili powder, onion powder, garlic powder, dried ginger, pepper, cumin, and cayenne. (Use immediately, or store in an airtight container at room temperature for up to 2 months.) Coat the ribs generously on both sides with the rub. Let the ribs sit at room temperature to allow the meat to sweat into the rub and form a paste, 10 to 15 minutes.
⦁ Put the ribs in the smoker bone side down, and smoke according to the smoker manufacturer’s instructions for 3 hours.
Make the sauce
⦁ Meanwhile, in a medium bowl, whisk the barbecue sauce, soy sauce, and ginger. Divide the sauce into two equal portions, reserving half for serving and half for basting.
⦁ After the first 3 hours of smoking, lay each rack on 2 separate sheets of butcher’s paper or two sheets of foil large enough to encase the racks (doubling up prevents punctures and helps keep in the juices). Brush each rack on both sides with some of the sauce, and scatter 1 Tbs. of the butter on top of each rack. Wrap up and seal each parcel tightly, and then return the racks to the smoker for another 2 hours.
⦁ Gently unwrap the ribs (there will be lots of liquid in the packages) to expose the top side of the meat. Brush the tops of the racks again with the sauce, divide the remaining 2 Tbs. of butter between them, and then return to the smoker for a final 15 minutes to set the sauce.
⦁ Remove the ribs from the smoker. Garnish with the sesame seeds, and serve immediately with the reserved sauce.
Ingredients
For the ribs and spice rub
⦁ 2 racks of pork baby back ribs (about 3-3/4 lb. each)
⦁ 1/4 packed cup light brown sugar
⦁ 2 Tbs. sweet paprika
⦁ 1 Tbs. kosher salt
⦁ 2 tsp. chili powder
⦁ 1 tsp. onion powder
⦁ 1 tsp. garlic powder
⦁ 1 tsp. dried ginger
⦁ 1 tsp. freshly ground black pepper
⦁ 1/4 tsp. ground cumin
⦁ 1/4 tsp. cayenne
For the sauce
⦁ 1/2 cup bottled barbecue sauce
⦁ 1/2 cup soy sauce
⦁ 1 Tbs. minced fresh ginger
⦁ 2 oz. (4 Tbs.) salted butter, cut into cubes
⦁ 1 to 2 tsp. toasted sesame seeds, for garnish
FAQ Sweet Chili Ginger and Soy Baby Back Ribs
Q: What are Sweet Chili Ginger and Soy Baby Back Ribs?
A: Sweet Chili Ginger and Soy Baby Back Ribs are a flavorful and delicious dish made from baby back ribs marinated and cooked in a sauce that combines sweet, tangy, and savory flavors. The marinade typically includes ingredients like sweet chili sauce, ginger, soy sauce, garlic, and other seasonings.
Q: How are Sweet Chili Ginger and Soy Baby Back Ribs prepared?
A: Here’s a general method for preparing Sweet Chili Ginger and Soy Baby Back Ribs:
- Start by marinating the baby back ribs. In a bowl, combine sweet chili sauce, grated ginger, minced garlic, soy sauce, honey or brown sugar, lime juice, and any additional seasonings or spices you prefer.
- Place the baby back ribs in a large resealable bag or a shallow dish, and pour the marinade over them. Ensure that the ribs are evenly coated with the marinade. Seal the bag or cover the dish and let the ribs marinate in the refrigerator for at least 2 hours or overnight for best results.
- Preheat your grill to medium heat or preheat your oven to around 325°F (163°C).
- If using a grill, remove the ribs from the marinade, allowing any excess marinade to drip off. Place the ribs on the grill and cook them over indirect heat for about 1.5 to 2 hours, turning them occasionally and basting them with the leftover marinade.If using an oven, place the marinated ribs on a baking sheet or in a roasting pan. Cover the pan with aluminum foil and roast the ribs for about 2 to 2.5 hours until they are tender, periodically basting them with the marinade.
- To achieve a caramelized and slightly charred exterior, you can brush the ribs with additional sweet chili sauce in the last 10-15 minutes of cooking.
- Once the ribs are fully cooked and tender, remove them from the grill or oven and let them rest for a few minutes.
- Serve the Sweet Chili Ginger and Soy Baby Back Ribs hot, garnished with chopped cilantro or green onions for a fresh touch. They are typically enjoyed as a main dish and go well with sides like steamed rice, roasted vegetables, or coleslaw.
Q: Can I adjust the spice level or sweetness of the marinade?
A: Yes, you can adjust the spice level and sweetness of the marinade to suit your taste preferences. If you prefer a spicier dish, you can add a bit of chili sauce or chili flakes to increase the heat. Similarly, if you want it sweeter, you can add more honey, brown sugar, or sweet chili sauce. It’s best to taste the marinade before adding it to the ribs and make any adjustments accordingly.
Q: Can I use a different type of ribs for this recipe?
A: While baby back ribs are commonly used in this recipe, you can use other types of pork ribs as well, such as spare ribs or St. Louis-style ribs. The cooking time may vary slightly depending on the thickness and size of the ribs, so it’s a good idea to monitor them closely while grilling or roasting and adjust the cooking time as needed.
Q: Are there any variations or additional ingredients I can use?
A: Yes, you can customize the recipe by adding additional ingredients or flavors. For example, you can incorporate a splash of rice vinegar or apple cider vinegar to add a tangy element to the marinade. You can also experiment with different herbs and spices like five-spice powder, paprika, or sesame oil to enhance the flavor profile. Feel free to get creative and adjust the recipe to