Tuesday, May 22, 2012

Asian Smoked Spare Ribs

Earlier this month, Matt and I spent a long weekend eating our way around New York City. For dinner one night we went to the fabulous Fatty Cue. We ate a lot of great protein that night, but my hands down favorite had to be the ribs flavored with long pepper, fish sauce and palm sugar. We were surprised at how much we liked the fish sauce with the pork. Those ribs were are starting point for the ones Matt made this weekend. Originally, we had planned on doing an exact copy, but you know, Matt can't resist heading off in his own direction.
Asian Smoked Spare Ribs
Our ribs were a perfect combination of four "S"s, sticky, sweet, salty and smokey. The Szechuan pepper adds a slight citrus note. They are not fishy tasting at all. No one at dinner could stop raving about them.
Asian Smoked Spare Ribs
There were about four ribs left after dinner. Matt cut the meat from the bones and made a wonderful pork fried rice.

Asian Smoked Spare Ribs

2 T finely ground Szechuan pepper
2 T brown sugar
1 T kosher salt

5 lbs spare ribs, silver skin removed (5 lbs seems like a lot but much of that weight is bone.)

4oz dark brown sugar
1/2 c water
1 T tomato paste
1/8 t cayenne pepper
1/4 c fish sauce

Mix the rub together. Rub the ribs with it on both sides. Place on a smoker at about 225 F. Let cook for about 5 - 8 hours. Ok, I know that is a big difference. They will be cooked through earlier than this, but you want the fat to melt and the meat to get super tender. So, you are cooking them until they are as tender as you want.

While the ribs are smoking, make the glaze. Put the sugar, water, tomato paste and cayenne in a small saucepan over medium heat. Stir until the sugar melts. Add the fish sauce. Let simmer for 2 - 3 minutes, you are not trying to reduce or thicken it much.

When you gave about 1/2 hour of cooking left brush the glaze on one side of the ribs. Let cook for 15 minutes. Turn over and glaze the other side. Cook for 15 more minutes. (We had thunderstorms roll in so we actually did this last bit in a warm oven.)
Asian Smoked Spare Ribs
4 servings

Can you do this without a smoker? Yes, you can especially on a charcoal grill. Keep the temperature low and the ribs over indirect heat. On a gas grill it is a little harder to keep the low heat and get the tenderest ribs. Add a Smoker Box to the grill to get the smokey flavor.

If you are not reading this post in a feed reader or at http://agoodappetite.blogspot.com OR at http://agoodappetite.com then the site you are reading is illegally publishing copyrighted material. Contact me at katbaro AT yahoo DOT COM. All recipes, text and photographs in this post are the original creations & property of the author unless otherwise noted. © 2007-2012 Kathy Lewinski


jillian said...

These sound wonderful! I really love fish sauce with pork.

grace said...

i'm surprised there were any leftovers!

Lori said...

Yum! I'd say going off in your own direction was definitely a good thing. These sound great!

Elle said...

Billy will love these, I'm sure! Well, me, too, obviously. Definitely hanging on to this recipe--thanks!

TTTrojan4lfe said...

Don't you let the ribs set with the rub overnight?

kat said...

TTTrojan - We didn't, we put the rub on right before cooking. I'm sure you could if you wanted to though.

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Measurement Abbreviations

T = Tablespoon
t = teaspoon
c = cup
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