Every year my family does a “Rib Fest” on Labor Day and we each bring our best ribs to the party. Everyone wins! I love sticky Asian-style ribs and this year mine turned out better than ever before. As my oldest said “Mom, you totally killed it.” 😂 The amazing part is you don’t need a smoker or anything fancy. Hope your family enjoys these as much as mine did! First I pat the st. Louis style pork ribs dry and slather them with garlic and ginger paste along with a good sprinkle of Lawrey’s seasoned salt. Then meat side up into a 300 degree oven (F) for 1.5 hours, at which point I swap the top and bottom racks and turn it up to 325* for another two hours. While they’re cooking I made the glaze. In a sauté pan add: 1/2 cup honey1/4 cup marmalade 1/2 cup soy sauce 1/4 cup Mirin sweet rice wine vinegar 1 tablespoon ginger 1 tablespoon garlic 1 teaspoon oriental mustard powder 1-3 teaspoons chili flakes depending on the heat level you like. 1tsp was very mild- just a light bite. 2T Hoisin sauce And sauté on med-low for just a few minutes until it starts to thicken a bit. I like to transfer the glaze to a jar so it’s easy to take out to the grill. After your 3 1/2 hours of cooking time you are ready to head out to the grill to glaze them for just a few minutes Add the ribs to the grill meat side up. With a silicone brush add glaze to the meat side of the ribs on medium heat so it doesn’t burn. Do this a few times to get them nice and sticky with a few minutes between application to allow for time to evaporate and get sticky and set up. Enjoy!
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Author: KellyI love to cook and care for the people I love! Categories
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November 2020
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