“DRUNKEN” SPARE RIBS
“DRUNKEN” SPARE RIBS
2 racks Pork Side Ribs
Marinade
1 cup rice wine vinegar (250ml)
¼ cup grated fresh ginger (60ml)
6 scallions, sliced thin
2 tablespoon chopped garlic (30ml)
2 tablespoon sesame oil (30ml)
2 tablespoon soy sauce (30ml)
½ cup peanut oil (125ml)
9 cups cherry wood chips (2 litres)
1 cup green tea leaves (250ml)
Combine marinade ingredients in a medium bowl. Reserve ½ cup (125ml) of marinade for basting later. Pour remaining marinade over back ribs cover with plastic and allow to marinate in the refrigerator for 3 hours or overnight.
Make 3 smoke pouches by placing 3 cups (500ml) of wood chips (for a gas grill or all the wood chips if using a charcoal grill) into a bowl of cold water to soak for 1 hour. Spread wet wood chips equally on 3 sheets of Aluminium foil. Combine green tea leaves to dry wood chips and distribute evenly over the wet wood chips. Fold up foil into a sealed pouch and pierce multiple times with the tines of a fork, resulting in many holes for the smoke to escape.
Smoke ribs at 220°F/93°C at indirect heat for 3 hours basting with reserved marinade each hour. Change smoke pouch when smoke dissipates. Remove from grill tent loosely with foil and allow to rest 10 minutes. Serve with Hunan BBQ Sauce.
Hunan BBQ Sauce
The juice of 2 Clementine
1 tablespoon grated fresh ginger (15ml)
1 teaspoon chopped garlic (5ml)
2 tablespoons dry sherry (30ml)
1 tablespoon toasted sesame seeds (15ml)
½ cup hoisin sauce (125ml)
1 teaspoon sesame oil (5ml)
In a medium bowl combine all above ingredients. Mix well. Serve with Spare Ribs.
Yield: 2 racks of ribs
2 racks Pork Side Ribs
Marinade
1 cup rice wine vinegar (250ml)
¼ cup grated fresh ginger (60ml)
6 scallions, sliced thin
2 tablespoon chopped garlic (30ml)
2 tablespoon sesame oil (30ml)
2 tablespoon soy sauce (30ml)
½ cup peanut oil (125ml)
9 cups cherry wood chips (2 litres)
1 cup green tea leaves (250ml)
Combine marinade ingredients in a medium bowl. Reserve ½ cup (125ml) of marinade for basting later. Pour remaining marinade over back ribs cover with plastic and allow to marinate in the refrigerator for 3 hours or overnight.
Make 3 smoke pouches by placing 3 cups (500ml) of wood chips (for a gas grill or all the wood chips if using a charcoal grill) into a bowl of cold water to soak for 1 hour. Spread wet wood chips equally on 3 sheets of Aluminium foil. Combine green tea leaves to dry wood chips and distribute evenly over the wet wood chips. Fold up foil into a sealed pouch and pierce multiple times with the tines of a fork, resulting in many holes for the smoke to escape.
Smoke ribs at 220°F/93°C at indirect heat for 3 hours basting with reserved marinade each hour. Change smoke pouch when smoke dissipates. Remove from grill tent loosely with foil and allow to rest 10 minutes. Serve with Hunan BBQ Sauce.
Hunan BBQ Sauce
The juice of 2 Clementine
1 tablespoon grated fresh ginger (15ml)
1 teaspoon chopped garlic (5ml)
2 tablespoons dry sherry (30ml)
1 tablespoon toasted sesame seeds (15ml)
½ cup hoisin sauce (125ml)
1 teaspoon sesame oil (5ml)
In a medium bowl combine all above ingredients. Mix well. Serve with Spare Ribs.
Yield: 2 racks of ribs
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