Spicy Asian Ribs
- Servings: 4 to 6
- Prep Time:
- Cook Time:
Ingredients:
| 1 1/3 cup | hoisin sauce | 300 mL |
| 2/3 cup | FRANK'S® REDHOT® Original or XTRA HOT Cayenne Pepper Sauce | 150 mL |
| ¼ cup | soy sauce | 75 mL |
| 2 tbsp | brown sugar | 30 mL |
| 2 tbsp | dark sesame oil | 30 mL |
| 2 tbsp | grated peeled ginger root | 30 mL |
| 4 | garlic, crushed through press | 4 |
| 6 lb | pork spareribs, trimmed - 2 full racks | 3 kg |
Directions:
MIX hoisin sauce, Frank's RedHot Sauce, soy sauce, brown sugar, sesame oil, ginger and garlic; mix well.
PLACE ribs into large resealable plastic food storage bags. Pour 1 ½ cups (375 mL) of the marinade over ribs. Seal bags and marinate in refrigerator 1 to 3 hours or overnight.
PREPARE grill for indirect cooking over medium-low heat (250°F/120°C). Place ribs on rib rack or in foil pan. Cook on covered grill 2 ½ to 3 hours until very tender. Baste with remaining sauce during last 15 min. of cooking. If desired, grill ribs over direct heat at end of cooking to char slightly.
Tips:
Use Kansas City or St. Louis-style ribs for this recipe.
To ensure that ribs will be very tender, score membrane on underside of ribs with sharp knife.
