Most grilling experts will prepare their barbecued ribs using the
long and slow method, cooking them over indirect heat for 3-4 hours.
However, this method requires constant attention, whereas my "guaranteed
to be tender" recipe includes more free time for the cook.
- 4 (2-2 1/4 pound)s slabs baby back ribs
- 1 onion, quartered
- 1 celery stick, chopped
- 5 cloves garlic
- 1/2 tsp red pepper flakes
- salt to taste
Using a sharp knife, cut each slab of ribs into 2 equal parts creating
8 portions. Place the ribs in a large dutch oven along with the
onion, celery, garlic, pepper flakes and salt. Cover with water
by 1 inch and bring to a rolling boil. Reduce to simmer and cook
1 1/2-2 hours. Ribs should be fork tender, but not falling apart.
Remove ribs, place on a large cookie sheet and allow to drain and
dry thoroughly, approximately 30 minutes. While ribs are draining,
heat barbecue pit according to manufacturer's directions. Add a
few pieces of your favorite smoke wood for enhanced flavor. Place
ribs on the pit, bone side down, when coals have subsided to medium
heat. Turn every 2-3 minutes to achieve a golden brown color and
smoky flavor. Once the ribs are brown, glaze with my oriental barbecue
sauce on each side.
INGREDIENTS FOR SAUCE:
- 1/2 cup ketchup
- 1/2 cup soy sauce
- 1/2 cup hoisin sauce
- 1/2 cup oyster sauce
- 1/2 cup honey
- 1/2 cup brown sugar
- 1/2 cup Steen's cane syrup
- 1/2 cup cream sherry
- 2 tbsps fresh ginger, finely grated and peeled
- 2 tbsps black bean garlic sauce
- 6 garlic cloves, minced
- 1/2 tsp Chinese five-spice powder
Combine all ingredients in a medium sauce pot and bring to a simmer.
Blend well. Sauce may be used immediately or placed in a ceramic
bowl, covered and refrigerated for up to one week. NOTE: Black bean
garlic sauce is available at your local Asian market or in the Asian
foods section of many supermarkets.