Smoked Asian Ribs Recipe

Get ready to tantalize your taste buds with these mouthwatering country-style pork ribs marinated in soy sauce, sherry, ginger root, and garlic. Slowly oven-roasted for an hour, then smoked in a Bradley smoker with hickory flavour bisquettes for 2-3 hours, these ribs will fall off the bone and pair perfectly with the tangy white vinegar dipping sauce.


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

Dipping Sauce:

60 Ml (¼ c) white sugar

90 Ml ( c) white vinegar

180 Ml ( 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.

Smoking Method:

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.

To Serve:

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.


Hickory Wood Bisquettes

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.

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