SLOW SMOKED THAI RIBS
SLOW SMOKED THAI RIBS
3 -1 ½ lb racks of baby back ribs, membrane removed
3 cups of apple wood chips (750ml)
Thai Marinade
2 tablespoons peanut oil (30ml)
2 teaspoons of sesame oil (10ml)
2 tablespoons fish sauce (30ml)
2 tablespoons garlic, minced (30ml)
1 tablespoon fresh ginger, minced (15ml)
¼ cup chopped fresh cilantro (60ml)
2 stalks lemongrass, outer leaves removed and center thinly sliced
2 tablespoons sugar (30ml)
1 tablespoon of rice wine vinegar (15ml)
The juice of 2 limes
In a large bowl whisk together fish sauce, peanut oil, sesame oil, garlic, ginger, cilantro, lemongrass, sugar, rice wine vinegar and lime juice.
Place ribs in a resealable plastic bag, pour marinade over ribs and place in the refrigerator. Let marinate for 4 hours.
Soak apple wood chips in water for one hour.
Set up charcoal grill according to manufacture's instructions.
Place charcoal on one side of grill. Heat charcoal to 275°F/135°C. When the charcoal has burned down to an ash gray colour sprinkle the soaked apple woodchips on top. Place ribs on side of grill without charcoal. Close the lid and adjust the vents to ensure temperature does not vary.
Smoke ribs over indirect heat for 2.5 hours. Baste Ribs in the last half hour
Dipping & Basting Sauce
1 tablespoon rice wine vinegar (15ml)
½ cup pineapple juice (125ml)
The juice of 2 limes
2 tablespoons white sugar (30ml)
1 tablespoon garlic, chopped (15ml)
1 teaspoon chili pure (10ml)
1 stalk lemon grass, finely chopped
In a small bowl mix together rice wine vinegar, pineapple juice, lime juice, sugar, garlic, chili puree, and lemongrass.
Cover with plastic wrap and refrigerate until needed.
Yield: 6 servings
3 -1 ½ lb racks of baby back ribs, membrane removed
3 cups of apple wood chips (750ml)
Thai Marinade
2 tablespoons peanut oil (30ml)
2 teaspoons of sesame oil (10ml)
2 tablespoons fish sauce (30ml)
2 tablespoons garlic, minced (30ml)
1 tablespoon fresh ginger, minced (15ml)
¼ cup chopped fresh cilantro (60ml)
2 stalks lemongrass, outer leaves removed and center thinly sliced
2 tablespoons sugar (30ml)
1 tablespoon of rice wine vinegar (15ml)
The juice of 2 limes
In a large bowl whisk together fish sauce, peanut oil, sesame oil, garlic, ginger, cilantro, lemongrass, sugar, rice wine vinegar and lime juice.
Place ribs in a resealable plastic bag, pour marinade over ribs and place in the refrigerator. Let marinate for 4 hours.
Soak apple wood chips in water for one hour.
Set up charcoal grill according to manufacture's instructions.
Place charcoal on one side of grill. Heat charcoal to 275°F/135°C. When the charcoal has burned down to an ash gray colour sprinkle the soaked apple woodchips on top. Place ribs on side of grill without charcoal. Close the lid and adjust the vents to ensure temperature does not vary.
Smoke ribs over indirect heat for 2.5 hours. Baste Ribs in the last half hour
Dipping & Basting Sauce
1 tablespoon rice wine vinegar (15ml)
½ cup pineapple juice (125ml)
The juice of 2 limes
2 tablespoons white sugar (30ml)
1 tablespoon garlic, chopped (15ml)
1 teaspoon chili pure (10ml)
1 stalk lemon grass, finely chopped
In a small bowl mix together rice wine vinegar, pineapple juice, lime juice, sugar, garlic, chili puree, and lemongrass.
Cover with plastic wrap and refrigerate until needed.
Yield: 6 servings
Comments