Sticky Baby Back Ribs — with an Asian Twist

Sunny weather is all about eating sticky, messy, flavor-blasted foods — because you can take all that delicious mess outdoors. These finger-licking-good ribs will hit the spot!

Sticky baby back ribs

Serves 3-4 people

Prep time 10 minutes

Cook time 21/2 hours

1 rack of baby back ribs, about 3 pounds

1 teaspoon garlic powder

1 tablespoon mustard

1/2 teaspoon kosher salt

1 teaspoon black pepper

2 tablespoons brown sugar

1/2 teaspoon paprika

2 tablespoons tamari or soy sauce

1/2 cup of your favorite hoisin/garlic Asian-style marinade

Garnishes

1 cup sliced radishes

1 cup sliced cashews

1 bunch cilantro, chopped

2 limes, sliced

1/2 cup toasted, unsweetened coconut

1 cup thinly sliced green onions

Preheat grill to 250 degrees. Lay a large sheet of heavy-duty foil on the grill, long enough to hold the ribs and their juices. Rub ribs with garlic powder, mustard, salt, black pepper, brown sugar, paprika, and tamari. Lay seasoned ribs on the grill, and grill on low for 30 minutes. This step is purely for flavor and looks. The grill smoke will lacquer the meat. Preheat oven to 350 degrees. After 30 minutes on the grill, remove meat, along with the foil (to reserve juices), and top with Asian-style marinade. Once the additional sauce is added, wrap meat in existing foil tightly, place on a baking sheet, and bake 60 to 90 minutes. Ribs should be fall-apart tender and juicy. Allow to cool inside the foil 10 to 15 minutes before garnishing and slicing.

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