The main course for the Asian inspired dinner party I had a while back was smoked ribs. I came up with a marinade and asked Dino to grill them. He thought smoking them with applewood chips would be a good idea, and he was right! They turned out fabulously!
The marinade was simple to put together ahead of time, and the applewood smoke added a nice, rich flavor to the meat. Our friends were super impressed with this meal – and so were we!
I served the pork spare ribs with Vietnamese Summer Roll Salad with Peanut Dressing, Peanut Sesame Noodles and cucumbers that I tossed with rice vinegar, honey, sesame oil and toasted sesame seeds. I made a batch of Coconut Jelly for dessert. It was an awesome meal!
Applewood Smoked Marinated Pork Spare Ribs
Big Flavors from a Tiny Kitchen – Ashley Covelli
3-4 pounds pork spare ribs
1/2 cup low sodium soy sauce
1 tablespoon unseasoned rice vinegar
1 tablespoon chili garlic sauce
1 teaspoon freshly grated ginger
1 clove garlic, minced
3 tablespoons dark brown sugar, packed
1/4 cup green onion, minced
Applewood chips or chunks
In a medium bowl, whisk together all ingredients except ribs. Place ribs in a casserole dish or zip-top freezer bag. Pour marinade over the ribs, and flip them around to coat them fully. Cover and place in the refrigerator for 2 hours, turning the ribs over after 1 hour.
Meanwhile, prepare applewood for smoking (there’s a great guide on how to use wood to smoke meat over on Serious Eats). We usually soak our chips in beer or water for 30 minutes to an hour.
Remove the meat from the refrigerator at least 20 minutes before cooking. Pour the marinade into a small saucepan and bring to a boil. Reduce the heat to low and simmer for 5 to 10 minutes while you prepare your grill.
Lay the ribs flat on the preheated grill. Brush with the boiled marinade and cook the pork until it is done to your liking. Turn and brush the pork every few minutes to grill all sides evenly.
To serve, cut the ribs into smaller sections and dig in!
Big Flavors Rating: 5 Stars