Asian Spice Rubbed Ribs with Pineapple-Ginger Sauce

Chef Bobby Flay puts an Asian twist on the classic sweet and sticky barbecue ribs in this finger-lickin' good recipe.

ribs.jpg

 

INGREDIENTS

  • BBQ Sauce

    2 Tbsp canola oil

    4 cloves garlic, smashed

    3 inch fresh ginger, piece peeled and chopped

    1 large Spanish onion, coarsely chopped

    3 cups ripe pineapple chunks

    1 habanero, chopped

    1 cup fresh pineapple juice

    2 cups hoisin sauce

    ¼ cup ketchup

    ¼ - ½ cup dark brown sugar (depending on sweetness of pineapple)

    3 Tbsp ancho chile powder

    2 heaping Tbsp Dijon mustard

    2 Tbsp honey

    2 Tbsp soy sauce

    2 tsp ground star anise

    1 tsp ground cinnamon

    Salt and freshly ground black pepper

  • Ribs

    ¼ cup Spanish paprika

    1 ½ Tbsp dry mustard

    1 Tbsp ground ginger

    1 Tbsp ground star anise

    1 ½ tsp ground allspice

    1 ½ tsp kosher salt

    1 ½ tsp ground black pepper

    1 tsp Thai chile flakes

    2 racks St. Louis style pork ribs (12 ribs each), membranes removed

    2 cups soy sauce

    ½ cup peeled and coarsely chopped fresh ginger

    6 cloves garlic, smashed

    1 Tbsp black sesame seeds

    1 Tbsp white sesame seeds

    1 bunch scallions, chopped

 

 

DIRECTIONS

BBQ Sauce

1. Heat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the garlic, ginger and onions and cook until soft, about 5 minutes. Add the pineapple chunks and habanero and cook for 1 minute. Add the pineapple juice and cook until it caramelizes slightly, about 3 minutes. Add the hoisin, ketchup, brown sugar, ancho powder, mustard, honey, soy sauce, star anise and cinnamon and cook until thickened, about 30 minutes.

2. Transfer the mixture to a blender and blend until smooth. Season with salt and pepper . Pour into a bowl and allow to cool to room temperature.

Ribs

1. For the ribs: Stir together the paprika, dry mustard, ground ginger, star anise, allspice, salt, pepper and Thai chile flakes in a bowl. Rub the ribs on the top side, wrap in plastic wrap and refrigerate for at least 4 hours and up to 24 hours.

2. Preheat a charcoal grill with about 80 briquettes off to 1 side, or in a kamado-style ceramic charcoal cooker with the ceramic plate removed. Remove the ribs from the refrigerator 1 hour before grilling.

3. Combine 4 cups water, the soy sauce, ginger and garlic and divide between two heavy disposable pans.

4. If using a charcoal grill: Put one disposable pan of steaming liquid on the bottom grate of the grill on the opposite side of the coals. Put the top grate on and heat well. Put the ribs on the grill, top-side down, directly over the hot coals and cook until golden brown and a crust has formed, about 10 minutes. Move the ribs to the other side of the grill, over the liquid, and place the other disposable pan with steaming liquid next to them over the coals. Put the lid of the grill on and open the vents on top halfway. Cook until the ribs are tender and juicy, about 2 hours. Add water as necessary to prevent scorching, and coals to keep the internal temperature between 225 and 250ºF.

5. If using the kamado-style ceramic charcoal cooker: Remove the ceramic plate and heat the grill rack. Put the ribs on the grill, top-side down, directly over the hot coals and cook until golden brown and a crust has formed, about 10 minutes. Remove the ribs and rack and put in the ceramic plate. Put one disposable pan of steaming liquid on the plate, then return the rack and the ribs to the grill. Cover and cook until ribs are tender and juicy, about 2 hours. Add water as necessary to prevent scorching, and coals to keep the internal temperature between 225 and 250ºF.

6. If using charcoal, finish the ribs by moving them back over the hot coals and turning and basting with sauce for 15 to 20 minutes. If using the ceramic charcoal cooker, leave the plate in and brush liberally with sauce for 15 to 20 minutes before removing from the grill.

7. Combine the sesame seeds and sprinkle the tops of the ribs. Cut the ribs apart and put on a platter. Scatter the green onions over the top and serve.

 

courtesy of www.foodnetwork.ca