Asian sesame spare ribs

TN_Sister_State

Wanted to try a new flavor on ribs so I marinated my spare ribs overnight is an amazing Asian sesame vinaigrette dressing and lightly dusted them with my rib rub. Looks delicious. Waiting on the sides before taste. Will post plated pictures but couldn't wait to post.

pgprescott

Anxiously waiting the results and your opinions

stemc33

Should be good. Don't forget to post the finished details. 

TN_Sister_State

The flavor was good but I wanted more of the dressing flavor to come out. I may try to find some Asian spice rub to go with the dressing next time. Still very delicious none the less. And they passed the bite test. Still delicious and the wife agreed.

Richard Fl

Here is an oriental variation I like.  NOH has several seasonings and rubs.

Pork, Ribs, Baby Back, Oriental, 3 Tier, Richard Fl

Finally got around to taking some pictures of my ribs.

INGREDIENTS:

6 2 1/2-3 Lbs Baby Back Ribs

Rubs & Seasonings:

Charbroil Pulled Pork Rub

BGE Garlic & Pepper Seasoning

NOH Char Sui Seasoning

French's Yellow Mustard

Korean BBQ Sauce for Ribs W/Korean Pear & Apple 16%

Mott's Apple Juice

Proceedure:

2008/03/21: RPH

1. BGE Set-up: 3 tiered BGE rack W/2"; fire ring and plate setter set indirect with drip pan on little feet. Did these slabs cut in half and 4 pieces on each level. Cooked 250°F for 6 hours. After third hour Basted the regular ribs with 1/2 favorite BBQ sauce and 1/2 apple juice. Did the Oriental version with 1/2 Korean BBQ Sauce for Ribs (Korean Pear & Apple 16%), & 1/2 apple juice.

2. Did 2 racks with some BGE Garlic & Pepper Seasoning & Charbroil Pulled Pork Rub:

3. Did a second pair W/ Mustard and the above combination:

4. Did a third pair W/ NOH Char Sui Seasoning. Basted with 1/2 Korean BBQ Sauce for Ribs (Korean Pear & Apple 16%), & 1/2 apple juice.

NOTE:

1. When using the 3 tiered rack I have taken the trouble to take it out of the BGE and then take the ribs or whatever off the tier and baste and then place back together. Very hard to sauce/baste with everything in the BGE.

2007/05/27:

1. Started this rib info sheet and have added to it as I get other ideas. RPH

2. I like to set the large BGE, for baby backs, indirect, plate setter, legs up, drip pan w/water, 1 inch deep, "V" rack inverted. 250F apple wood and pecan chips both dry wood. Let cook 3 hours and then every 1/2 hour or so, sprayed w/ 6 parts apple juice and 1 part apple cider vinegar. After 4 hours lightly covered w/ bbq sauce diluted 2-1 w/water just for some flavor.

3. Figured out a few years back that foil was just to messy for my tastes, but will use it sometimes. Sometimes I will use orange juice and bbq sauce to keep moist, but you got to like sweet for this one. Will pull about 5 1/2-6 hours and cover w/foil on counter until ready to eat a few hours latter. Serve with whatever sauce each likes.

4. As a senior citizen, most of our friends are past the hot spicy phase in life, save that for Chubby and his crew. Usually rub with a mixture of 2 parts crushed red pepper fine, 1 part fine salt and 1 part fine black pepper and into refrigerator.

Update: 2007/08/25:

1. I like to rub them the night before with whatever rub I am in the mood for. Set up large, indirect with a drip pan of water at 250F with a vertical holder. Cut 3-4 slabs in half and set in the rack. After about 3 hours spritz with orange juice when in a sweet mood, Soy and water when in an oriental one, apple juice and water or worchestershire when in a different mood. Spritz every 30 minutes or so. I do not remove and wrap in foil as many do, just decided a few years back that it was to much hassle, probably too messy. Sometimes I will sauce the last 45 minutes and some times will just take off after 5-6 hours and let everyone sauce themselves. Some like hot sauce, vinegar, or mustard etc. Depending on the crowd.

Recipe Type: Main Dish, Meat

Source

Source: BGE Forum, Richard Fl, 2008/03/21*

 

stemc33

I like it.