Pork ribs barbeque. Bbq in Asian style with hoisin sauce

Today we’re going to cook pork ribs barbeque in an Asian glaze. We will give preference to the center part of the ribs. In this place they are not too meaty and not too fatty. You know, something to chew on, but not too fatty.

Long cooking in a grill or smoker is ideal for these ribs at a low temperature with a little smoke. And when paired with a delicious glaze, it makes for a delicious meal.

To cook the perfect barbecue pork ribs we need:

• Pork ribs 3 pcs
• Salt
• Pepper
• Dried garlic
• Ground cinnamon
• Red hot pepper
• Ground cloves

Smoke for 3 hours at 110C
Drizzle with apple or orange juice
Cover with sauce and bake for another 30-40 minutes.

Sauce:

• Green onions 50g
• Garlic 4 cloves
• Fresh ginger 40g
• Chili pepper 1pc
• Zest of 1 orange
• Vegetable oil 50g
• Juice of 1 orange
• Soy sauce 4 tbsp.
• Rice vinegar 4tbsp.
• Brown sugar 40g
• Ketchup 50g
• Honey 40g
• Hoisin sauce 30g

Boil and beat with a blender

Sesame seeds and green onions to serve.

Sprinkles for pork ribs barbeque.

The first thing to do is prepare a flavorful dry sprinkle for our ribs for the first step of baking.

We take some cloves and crush them in a mortar.

Now in a separate bowl combine salt, dried garlic, ground cloves, a little ground cinnamon, ground black pepper and ground chili pepper. And mix everything well.

Prepare the ribs.

As for the ribs themselves, we will not remove the inner membrane in this case. It will not interfere with the passage of smoke or spices, as many say. The only thing is that the temperature can cause it to curl up and disrupt the geometry of our ribs. That’s why we make small cuts with a knife.

Now sprinkle the ribs evenly on all sides with our flavor mixture.

Many people are afraid to use cinnamon and cloves and think they are strictly dessert spices. But try using them with meat and you’ll be surprised at the unusual flavors you’ll discover.

Let the ribs marinate for a while. Wait until the smoker is fully heated to 110-120 degrees and send them out to smoke and bake.

Next, the grill or smoker will do it all for you. Keep the temperature at 110 to 120 degrees and hold for 2 and a half hours. We’ll moisten it from time to time.

We will use orange juice to moisten the ribs. Today we are cooking in the Asian style and the citrus note will come in handy. Moisten them liberally on all sides.

Prepare the glaze for the barbecued pork ribs.

Now you can start preparing the glaze. The glaze will be fragrant and full of many flavors.

Chop up a small amount of green onions, some chili peppers, some fresh ginger and of course garlic.

To accentuate the fresh citrus flavor of our ribs we will use orange zest, the most flavorful top part.

And all this in order to better disclose should be heated in a small amount of vegetable oil.

Add the rest of the ingredients to the same place. As always in Asian cuisine, it is quite a large set. But you won’t regret it.
Of course soy sauce, you can’t do without it.

Ketchup, a little vinegar. The vinegar can be rice vinegar or apple vinegar. A spoonful of honey, brown sugar.

And the last ingredient is hoisin sauce. It’s also used for Peking duck. It is made from soybeans and gives a unique Asian flavor.

And the last ingredient, the juice of one orange. We’ve already taken the zest from it, now let’s take the juice.

On low heat, simmer for 5 minutes. After that, beat with a blender until smooth.

As the sauce cools, it becomes thicker and more viscous. Again, this is a very tasty sauce for barbecuing pork ribs.

It can be made larger and stored. If you want to keep it longer, bring it to the boil again and then pour it hot into jars. It will keep in the refrigerator for up to 20 days.

You can also put it in a vacuum bag and put it in the freezer. It will keep for up to six months. Then just thaw it out and use it.

Two and a half hours after we put the ribs in the smoker, we have to wrap them in foil. Our job is to cook them at a low temperature. That’s why we need the foil, so we don’t lose any moisture. To let them simmer in their own juices.

Place ribs on foil. Lightly moisten with sauce to bring out the initial flavor.

Gently wrap in foil and send back out.

Leave them in this steam bath for another 1 hour.

So another hour has passed. The ribs are done. They were just about to get to the point where they would not fall apart, but would separate well from the bone.

Carefully unwrap the foil, brush the ribs liberally with sauce on all sides and send back to the smoker.

Just 15 to 20 minutes for the glaze to brown. And our pork ribs barbeque is ready.

Sprinkle sesame seeds, green onions, chopped chili peppers and orange zest on top. Enjoy your meal!

I won’t say the recipe is super easy because the product set is large. But the dish is very tasty and colorful. You’ll love it.

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