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 Grilled Asian Ribs recipe.

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

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:

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:

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:

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:

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:

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

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

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

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.

Print Recipe

Grilled Asian Ribs

Baby Back Ribs slathered in an Asian Sauce

Prep Time30 minutes mins

Cook Time2 hours hrs

Total Time2 hours hrs 30 minutes mins

Course: Entree

Cuisine: BBQ

Servings: 3

Ingredients

• ¾ cup unsweetened coconut milk
• ⅔ 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

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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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