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 Grilled Asian Ribs recipe.

Grilled Asian Ribs

Grilled Asian Ribs Ingredients

  • 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

How to Make 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’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 looking for other ribs recipes we can help with this link and if you dig an asian twist, check out these Asian Glazed Ribs.

Grilled Asian Ribs

Baby Back Ribs slathered in an Asian Sauce
Prep Time30 minutes
Cook Time2 hours
Total Time2 hours 30 minutes
Course: Entree
Cuisine: BBQ
Servings: 3

Ingredients

  • ¾ cup unsweetened coconut milk
  • cup peanut butter creamy or chunky, but if you go chunky add more chicken broth
  • ½ cup chicken broth
  • 2 tbsp garlic minced
  • 1 tbsp ginger minced
  • 1 green onion minced
  • 1 tsp Thai chili paste more or less to taste
  • 1 tsp hoisin sauce
  • 2 tbsp soy sauce
  • 2 tbsp brown sugar
  • 1 tbsp lime juice (from ½ lime)
  • black and white pepper
  • 1 slab baby back ribs skinned

Instructions

  • Put all the ingredients except for the ribs in a sauce and simmer to reduce, stirring frequently
  • Allow the sauce to cool
  • Place he skinned ribs in a resealable plastic bag and pour half the sauce over the ribs
  • Reserve the other half for later
  • Place in the refrigerator for 2-12 hours
  • Prepare the grill for two zone/indirect grilling with coals and smoke wood on one side and nothing on the other
  • Target temperature of the inside of the grill is 275-300
  • When the meat pulls back from the bone a half inch, the ribs are ready to serve (about two hours)
  • Remove from the grill, allow to rest for about 5 minutes
  • While the ribs are resting, warm up the remaining sauce
  • Slice, pour the sauce over the ribs or use it as a dipping sauce, and serve

 

Scott Thomas

Scott Thomas

Scott Thomas, the Original Grillin’ Fool, was sent off to college with a suitcase and a grill where he overcooked, undercooked and burned every piece of meat he could find. After thousands of failures, and quite a few successes, nearly two decades later he started a website to show step by step, picture by picture, foolproof instructions on how to make great things out of doors so that others don’t have to repeat the mistakes he’s made on the grill.
Scott Thomas

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6 comments

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

Reply

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.

Reply

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

Reply

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.

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