Asian Barbecue Ribs
Make Asian Barbecue Ribs once and it will go straight into your regular rotation. Prep takes about under an hour, cooking around under an hour, and it serves 4. A hot pan and a little patience give you the kind of colour and texture that makes this dish. Read through the tips before you start — a couple of small details go a long way with this one.
- Level Medium
Ingredients
- 2 Slabs St. Louis style/cut pork spareribs
- 6 tbsp Barbecue Rub
- Dry hickory chunks
- ¼ cup Soy Sauce
- ¼ cup Hoisin sauce
- ½ cup Sake
- 3 tbsp Honey
- 1 tbsp Mirin
Method
- Peel off the thin membrane on each rib. Season ribs with the barbecue rub and refrigerate for at least 1 hour.
- Place hickory chunks in the firebox of a 250°F (120°C) smoker.
- Combine remaining ingredients in a large sauce pan over high heat and bring to a boil. Cook, stirring occasionally, for 5 minutes or until slightly thickened. Set aside.
- Place ribs in smoker and cook for 5–6 hours, brushing with soy mixture often.
- Brush meat sides generously with soy mixture and place under a preheated broiler until deeply browned. Watch carefully or it will burn!
- Slice into 1-rib portions and serve.
Tips for the best Asian Barbecue Ribs
- Use a kitchen scale for the dry ingredients if you have one — baking is less forgiving than cooking.
- Do not crowd the pan. Cook in batches if needed so everything browns instead of steaming.
- Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
- Read the whole method before you start and measure out the 8 ingredients first — it keeps the pace relaxed once the heat is on.
Variations
- Fusion twist: keep the method but swap the spices for your own favourites — the Asian base takes well to it.
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
- Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.
Serving ideas
Dust with icing sugar just before serving and pair with coffee or tea.
Storage
Keeps in an airtight container at room temperature for 2–3 days, or refrigerated for up to a week. Most versions freeze well for 2 months.
Frequently asked questions
Can I make Asian Barbecue Ribs ahead of time?
You can prep all the ingredients a day ahead and keep them covered in the fridge, then cook just before serving for the best texture.
What can I substitute for slabs st. louis style/cut pork spareribs?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Is this Asian Barbecue Ribs recipe medium to make?
It is rated medium: 8 ingredients and 6 steps. Follow the order and the tips above and it is very forgiving.
Adapted from Wikibooks Cookbook, CC BY-SA 4.0 — source
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