[CH] Asian Cocktail Ribs
Jim Morrissey (Jim@berk.com)
Tue, 18 Dec 2001 09:13:36 -0500
Spicy Asian Cocktail Ribs
Adapted from, The Sonoran Grill, Mad Coyote Joe, 10/5/01
Ingredients:
Marinade
1/4 C seasoned rice wine vinegar
1 1/2 TBL wasabi powder
2 TBL unsulfered molasses
2/3 C pure Maple syrup
1/2 C Dijon mustard
*1/2 C Sambal Ulek (recipe below)
2 TBL soy sauce
3 to 4 LB baby back ribs
Kosher salt and fresh ground pepper to taste
Sambal Ulek (Indonesia) HOT CHILI PASTE
25 fresh red chilies
vinegar or tamarind liquid
2 teaspoons salt
Put the chilies, seeds and all, into container of electric blender.
Add enough vinegar or tamarind liquid to keep the mass moving and blend to a
paste. Add salt. Put into a sterilized bottle and store in the refrigerator.
Putting it Together
1.Mix rice wine vinegar and wasabi together until smooth. Add in the
remaining marinade ingredients, and mix well. Reserve 1/3 cup of marinade
for glaze.
2.Prep Ribs in your normal fashion. Marinade the ribs 8 hours or preferably
overnight in the refrigerator.
3.Smoke cook ribs at 225º until meat pulls up from end of bone (4 hours)
4.Glaze ribs, with reserve marinade and continue to cook for 15 minutes.
5.Remove from cooker, using a sharp cleaver, cut each rack lengthwise, then
slice racks into individual rib servings.
Serves 4
Jim
Jim@berk.com