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Grilled Asian Ribs

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Grilled Asian 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 for a new recipe for ribs see how I did that with this Asian inspired recipe…

Grilled Asian Ribs Ingredients (for one slab)

1 slab of baby back ribs, skinned
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

Grilled Asian Ribs 1

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:

Grilled Asian Ribs 2

I only bring it up because I wasn’t sure what I was looking at and did an internet search as to whether this was okay.

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:

Grilled Asian Ribs

Grilled Asian Ribs

Let the sauce cool and then use half of the sauce to marinade the ribs overnight, saving the other half to brush on them while cooking and as a sauce to apply when serving:

Grilled Asian Ribs

The next day, place the Asian ribs 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 grilled Asian ribs on the grill after 1 hour.  These ribs were done with chunky peanut butter.  Those didn’t go so well. The half slab on the upper left and the one on the bottom are the Asian ribs.  The other half slab of baby back ribs was my apple pumpkin ribs which you can learn about by clicking here:

Grilled Asian Ribs

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 grilled Asian 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 toward the end of the grilling process:

Grilled Asian Ribs

Here are the baby back ribs, off the grill and on the cutting board, ready to be sampled by the Official Grillin’ Fools tasters:

Grilled Asian Ribs 9

And here are the tasters:

Grilled Asian Ribs 10

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:

Grilled Asian Ribs 11

And here’s the aftermath and maybe the best testament to how good the both the apple pumpkin and grilled Asian ribs were:

Grilled Asian Ribs

You can serve the Asian ribs plain or slather them with sauce.  The flavor is more intense if you add the sauce:

Grilled Asian Ribs 20

If you have any questions about this rib recipe, feel free to email me or simply leave a comment below.

If you are interested in other rib recipes done on the grill, click here.

Also, you can follow the Grillin Fools on Facebook and post your own grilling pictures, share a grilling recipe or join the general grilling conversation. You can also follow us on Twitter @GrillinFool.

Grilled Asian Ribs
Baby Back Ribs slathered in an Asian Sauce
Author:
Cuisine: BBQ
Recipe type: Entree
Serves: 3
Prep time: 
Cook time: 
Total time: 
Ingredients
  • ¾ cup of unsweetened coconut milk
  • ⅔ cup of peanut butter (creamy or chunky, but if you go chunky add more chicken broth)
  • ½ 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
  • 1 slab of baby back ribs, skinned
Instructions
  1. Put all the ingredients except for the ribs in a sauce and simmer to reduce, stirring frequently
  2. Allow the sauce to cool
  3. Place he skinned ribs in a resealable plastic bag and pour half the sauce over the ribs
  4. Reserve the other half for later
  5. Place in the refrigerator for 2-12 hours
  6. Prepare the grill for two zone/indirect grilling with coals and smoke wood on one side and nothing on the other
  7. Target temperature of the inside of the grill is 275-300
  8. When the meat pulls back from the bone a half inch, the ribs are ready to serve (about two hours)
  9. Remove from the grill, allow to rest for about 5 minutes
  10. While the ribs are resting, warm up the remaining sauce
  11. Slice, pour the sauce over the ribs or use it as a dipping sauce, and serve

 

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  • http://yearonthegrill.blogspot.com/ Year on the Grill

    Excellent… Sadly, I have all those ingredients at home. SO saving this for 6-12 months from now

  • Webert

    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.

    • http://www.GrillinFools.com 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

    • http://www.GrillinFools.com 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

  • Arthur

    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

    • http://www.GrillinFools.com Scott

      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.