Asian Baby Back Ribs
Inspired by Master Raichlen I decided to shake things up a bit and take some ribs into a new direction. These Asian ribs are marinaded and slathered in a coconut peanut sauce that is phenomenal. If you are looking to shake things up a bit with your ribs, click below to see how I did that with this Asian inspired recipe…
Ingredients (for one slab)
3/4 cup of unsweetened coconut milk
2/3 cup of peanut butter (creamy or chunky, but if you go chunky add more chicken broth)
1/2 cup chicken broth
2 tbsp fresh garlic, minced
1 tbs fresh ginger, minced
1 green onion, minced
1 tsp of Thai chili paste (more or less to taste)
1 tsp hoisin sauce
2 tbsp soy sauce
2 tbsp brown sugar
1 tbsp fresh lime juice
Black and white pepper
One note on the coconut milk. Coconut milk has a pretty high fat content and can congeal in the can. Don’t worry if it’s solid. It’s perfectly normal if it looks like this:
Put it into a bowl and stir it up to get it back to liquid form, and then combine all ingredients into a pot and bring to a boil, stirring frequently:
Let the sauce cool and then use half of the sauce to marinade the meat overnight, saving the other half to brush on the meat while cooking and as a sauce to apply when serving:
Now place it on a grill and indirect for 2 hours at 275-300 degrees and smoke with your favorite smoke wood. I used apricot wood.
Here are the ribs on the grill after 1 hour. These ribs were done with chunky peanut butter. The half slab on the upper left and the one on the bottom are the Asian ribs. The other two are apple pumpkin ribs which you can learn about by clicking here:
The chunks in the pic above are Bologna Bites. I highly recommend trying them. Click here to see how to make them.
Here are the ribs after two hours and are ready to be pulled of the grill and have browned up nicely after I braised them twice with the sauce:
Here they are on the cutting board and ready to be sampled by the Official Grillin Fools tasters:
And here are the tasters:
That’s from left to right, Brian F, Scott P, Brad M, and Tim D. And of course if someone gets out a camera these guys start hamming it up:
And here’s the aftermath and maybe the best testament to how good the ribs were:
You can serve them plain or slather them with sauce. The flavor is more intense if you add the sauce:
If you have any questions about the Asian ribs, feel free to email me or simply leave a comment below.
If you are interested in other rib recipes, click here.
Also, you can follow the Grillin Fools on Facebook and post your own grillin pictures.
Leave a Reply
Disclaimer
Great Sites
Meta
Excellent… Sadly, I have all those ingredients at home. SO saving this for 6-12 months from now
Easter dinner is at our house this year, and baby backs have been requested.
I’ll have to do at least one slab using your recipe!
On a side note, have you guys grilled beef tri-tips?
Costco sells them, and they are now my favorite grilled beef.
Cooked indirect over charcoal with a bit of wood for smoke, reverse seared, and pulled off when medium rare.
I’d love to see your take on them.
Webert,
My dad is working on something with tri tip. He did flank steak recently and now going to the tri. I think I am going to do something as well…
…….Scott
Webert,
My dad is working on something with tri tip. He did flank steak recently and now going to the tri. I think I am going to do something as well…
…….Scott
Those look fantastic. However, I don’t see much pull back off the bone. Is this because they are BBR’s or were they done enough to eat?
I’ll be smoking BBR’s soon and I was depending the the pull back method for doneness.
@Webert…+1 on tri-tips. Grilled some last summer, got them from Costco too. I got some red oak to try it Santa Maria style
Webert,
I actually took pics from two different sessions where I cooked them and and combined them into one post. Looking back I didn’t get any good pics of the meat pulling back from the bones. That pic of the two half slabs on the round cutting board you can see some bones sticking out a bit on the half rack on the bottom of the pic but not on the top half rack.