Asian rubbed ribs with a hoisin barbeque sauce! Yesterday was my birthday, and after having a fairly blah day at work, I decided to treat myself to a mid week treat (NOTE: Zoe was working because we are doing our true celebrating this weekend in Las Vegas!). I picked up a rack of babyback ribs from Kroger and quickly headed home to heat up the grill.
I went through my usual rib prep process. I removed the membrane by inserting my knife just under the membrane and over one of the rib bones.
From there, I used a papertowel to hold onto the membrane as I pulled it free and clear of the rack.
Next, I applied the rub. At first, I thought about making something Thai in the wok. However, after all of the barbeque talk from the weekend, I decided to blend the best of both worlds and do Asian on pork. That’s how I decided on an Asian rub. I have also been dying to try some Chinese five spice powder I have, so I pulled a rub from the new Weber charcoal cookbook.
For the sauce, I knew I wanted to do more than just dump some hoisin in a pre-made barbeque sauce. Fortunately, I found a great recipe over at Epicurious. It involved caramelizing sugar, and then adding a mix of hoisin, fish sauce, soy, honey, ginger, shallots, and rice vinegar.
Since I was short on time, I was unable to add smoke to the kettle. Unfortunately, not enough time to smoke some apple chips. With my ribs rubbed and at room temperature, I added them to my 250 degree kettle. The ribs cooked for about 2 1/2 hours. At that point, I started to baste them with the sauce. At 3 hours, the meat had pulled back from the bone enough…and I was hungry…so, I pulled them off.
The taste was extraordinary. I loved the sauce and I know I will use it again. Unfortunately, the rack was not as tender as I would have liked. I felt it was average. Nonetheless, the ribs, along with the red cabbage coleslaw I whipped up made for a nice meal. Oh, and I almost forgot. The star of the night was the jalapeno poppers! I saw this device in the latest Williams-Sonoma catalog that allows you to grill jalapenos vertically. Although the rack is cheap ($20….and I will probably still get one….lol. Come to think of it, I just watched their video. I like the grill tray too! Although, the grill chick is not doing it for me. They need to use that 650 a little more too. It looks too clean!), aluminum foil is even cheaper, and on hand. I stuffed some large peppers with cheddar and chives and ta da…Grilled poppers!