Smoked Asian Ribs Recipe
12 Country style pork ribs
250 Ml (1 c) soy sauce
250 Ml (1 c) sherry
30 Ml (2 tbsp) freshly grated ginger root
3 cloves crushed/minced garlic
60 Ml (¼ c) white sugar
90 Ml (⅓ c) white vinegar
180 Ml (⅔ c) water
60 Ml (¼ c) soy sauce
15 Ml (1 tbsp) ketchup
30 Ml (2 tbsp) cornstarch
Oven roast ribs at 135°C (275°F) for one hour.
Remove from oven and allow ribs to cool to room temperature.
In a medium sized bowl, mix together marinade ingredients.
Place ribs in a shallow glass or non-metallic dish and pour marinade over top.
Cover dish and refrigerate overnight, turning once or twice.
Remove ribs from refrigerator and let stand for 30 minutes.
Preheat Bradley Smoker to 95°C to 105°C (200°F to 220°F).
Place ribs on racks in the Bradley Smoker and using Hickory flavour bisquettes smoke/cook for between 2 and 3 hours.
Serve with dipping sauce.
For dipping sauce:
Mix together dipping sauce ingredients in a medium saucepan and bring to a boil.
Reduce heat and simmer stirring occasionally until sauce thickens.
The strong and sweet flavour of Hickory Bisquettes make it one of the more popular woods for smoking, and especially pairs well with poultry, beef, pork, game, water fowl, nuts, and cheese.Shop Now