Honey-Glazed Asian-Spiced Ribs
Courtesy of National Pork Board
Servings: 4
Prep Time: 15 Min.
Cook Time: 2 Hrs.
Marinate: 3 Hrs.
Prep Time: 15 Min.
Cook Time: 2 Hrs.
Marinate: 3 Hrs.
What you need:
* 2 racks pork baby back ribs, membrane attached
* 1/4 c. Chinese five spice powder
* 1 Tbsp. salt
* 1 1/2 tsp. ground black pepper
* 1/2 c. guava nectar
* 1/2 c. hoisin sauce
* 1/4 c. honey
* 2 Tbsp. grated fresh ginger
* 4 cloves garlic, minced (about 2 Tbsp.)
* 1/2 tsp. red pepper flakes
* 1/4 c. Chinese five spice powder
* 1 Tbsp. salt
* 1 1/2 tsp. ground black pepper
* 1/2 c. guava nectar
* 1/2 c. hoisin sauce
* 1/4 c. honey
* 2 Tbsp. grated fresh ginger
* 4 cloves garlic, minced (about 2 Tbsp.)
* 1/2 tsp. red pepper flakes
What to do:
1. One hr. before grilling, soak 4 c. of wood chips in enough water to cover.
2. Mix together Chinese five spice, salt and black pepper in small bowl. Rub spice mixture over both sides of ribs. Wrap in plastic wrap and refrigerate for up to 3 hrs. if desired.
3. Place guava nectar, hoisin sauce, honey, ginger, garlic and red pepper flakes in blender container. Cover and blend until well mixed.
4. Preheat gas grill to high. Drain wood chips. Place chips in metal smoker box, disposable drip pan or wrap in heavy foil that has holes poked in the top for steam to escape. Place box, drip pan or foil packet directly over lava rocks. When chips begin to smoke, reduce heat to 275°F.
5. Place ribs, bone side down on grill rack. Turn off any burners directly below the ribs. Cover and grill over indirect heat for 2 hr. or until meat is very tender, generously brushing with hoisin-honey mixture during the last 15 min. of grilling.
6. Transfer ribs to cutting board. Loosely cover with foil; let rest for 10 min. before serving.
* For charcoal grill: Drain wood chips. Prepare a medium fire in covered charcoal grill. Bank coals on both sides of grill. Place drip pan in center. Sprinkle 2 c. of the wood chips over the coals. When chips begin to smoke, place ribs, bone side down, in center of grill over drip pan. Cover and grill over indirect low heat for 2 hrs. or until meat is very tender, adding more wood chips every 20 min. and, if necessary, a few briquettes to maintain an even grill temperature of about 275-300°F. Generously brush ribs with hoisin-honey mixture during the last 15 min. of grilling. Continue as directed above.
* Recipe courtesy of Bob Blumer, The Surreal Gourmet and
National Pork Board. For more recipes visit: www.PorkBeInspired.com
2. Mix together Chinese five spice, salt and black pepper in small bowl. Rub spice mixture over both sides of ribs. Wrap in plastic wrap and refrigerate for up to 3 hrs. if desired.
3. Place guava nectar, hoisin sauce, honey, ginger, garlic and red pepper flakes in blender container. Cover and blend until well mixed.
4. Preheat gas grill to high. Drain wood chips. Place chips in metal smoker box, disposable drip pan or wrap in heavy foil that has holes poked in the top for steam to escape. Place box, drip pan or foil packet directly over lava rocks. When chips begin to smoke, reduce heat to 275°F.
5. Place ribs, bone side down on grill rack. Turn off any burners directly below the ribs. Cover and grill over indirect heat for 2 hr. or until meat is very tender, generously brushing with hoisin-honey mixture during the last 15 min. of grilling.
6. Transfer ribs to cutting board. Loosely cover with foil; let rest for 10 min. before serving.
* For charcoal grill: Drain wood chips. Prepare a medium fire in covered charcoal grill. Bank coals on both sides of grill. Place drip pan in center. Sprinkle 2 c. of the wood chips over the coals. When chips begin to smoke, place ribs, bone side down, in center of grill over drip pan. Cover and grill over indirect low heat for 2 hrs. or until meat is very tender, adding more wood chips every 20 min. and, if necessary, a few briquettes to maintain an even grill temperature of about 275-300°F. Generously brush ribs with hoisin-honey mixture during the last 15 min. of grilling. Continue as directed above.
* Recipe courtesy of Bob Blumer, The Surreal Gourmet and
National Pork Board. For more recipes visit: www.PorkBeInspired.com
Nutritional information:
Calories: 780; Total Fat: 52g; Saturated Fat: 19g; Cholesterol: 170mg; Total Carbs: 44g; Fiber: 2g; Sodium: 2420mg;