There are very few backyard meals better than a rack of ribs fresh off the smoker—and combined with a one-of-a-kind BBQ rub and sauce, they’ll easily knock the socks off even the biggest food critics. But how do you go about taking this famous meal to the next level? Ballistic BBQ’s Greg Mrvich has the answer with his tantalizing Asian ribs recipe.
Before you fire up the smoker, why not read up on the ingredients used to make this Asian-inspired recipe? You’re sure to dazzle guests during your next backyard get-together with both your mouthwatering Asian ribs and knowledge of some ingredients they might not be too familiar with.
Breakdown of Asian-Inspired Ingredients
For this cook, Mrvich reaches into influences from China, Korea, and Japan to really give it a distinct flavor.
After trimming the ribs, he grabs his Chinese fried chili oil and starts lathering a healthy dose of it over the racks to add a nice layer of heat. He focuses on the oil for its flavor-binding quality but allows a few chilis to be rubbed on to add a little extra kick.
Tapping into the concept of “umami”—or savoriness, one of the five basic tastes in Japanese culture—he uses Togarashi Japanese seasoning and Chinese Five-spice for his BBQ rub. Togarashi Japanese seasoning is a blend of nori (little bits of seaweed), bonito flakes (smoked fish, which taste more smoky than fishy), and a combination of toasted sesame seeds, pepper, and salt. And Chinese Five-spice adds a unique, recognizable flavor and smell—if you’ve ever had roasted duck or pig from an authentic Chinese restaurant, you’ll identify it right away.
Just like the rub, the BBQ sauce for Mrvich’s Asian ribs recipe is all over the place for influence. He kicks off this part of the cook with some Asian plum sauce—a Chinese dipping sauce often served with wontons that adds a subtle, yet sweet, plum flavor. The sauce is then followed up by a quick pour of sake, specifically Ginjo, which is a dry sake with a note of melon that pairs well with pork. What makes Ginjo sake so unique comes in the brewing process—after polishing (or the removal of the top layers of grain), only 60% of the original rice remains, resulting in a smoother pour and taste. Finally, Mrvich drops in a tablespoon of Gochujang, a Korean fermented chili paste which has a nice blend of that fermented flavor, spiciness, and sweetness.
Ingredients
- Ribs
2 Racks baby back ribs
2 tbsp. Chinese fried chili oil
1 tbsp. Raw sugar
- Asian BBQ Rub
4 tbsp. Togarashi Japanese seasoning
1 tbsp. Chinese Five-spice
1 Jalapeño pepper (minced)
- Asian BBQ Sauce
1 cup Asian plum sauce
1/2 cup Sake (Ginjo)
1/4 cup Soy sauce
1/2 tbsp. Sweet onion (grated)
1 tbsp. Toasted sesame seeds
1 tbsp. Gochujang
1/2 tsp. Ginger (chopped)
3 cloves Garlic (chopped)
1 tsp. Rice wine vinegar
Directions
- Ribs
- (Optional) Remove the membrane from the back of the ribs.
- Brush both sides with the Chinese fried chili oil.
- Once coated with oil, apply the Asian BBQ rub liberally on both sides and sprinkle a light amount of raw sugar on the meaty side of the ribs.
- Preheat your smoker or grill to 250° F and place the ribs on the grate over indirect heat.
- Check the progress of your ribs for “doneness” after 2½ hours of cooking.
- Once the ribs have reached your desired tenderness, apply the Asian BBQ sauce to both sides and place back into the cooker for another 20 minutes.
- After the ribs are done, remove and allow them to rest for another 20 minutes before serving.
- Asian BBQ Sauce
- Whisk ingredients together in a pot and bring to a boil.
- Once boiling, reduce the heat to a low simmer and continue to let simmer until the sauce is thickened.
- Asian BBQ Rub
- Mix the minced jalapeño, seasoning, and Five-spice together in a bowl. Set aside.
Notes
- When checking for “doneness,” you’re looking for “probe tenderness”—meaning that a meat probe or toothpick will be able to pierce the meat between the bones with little resistance. You are also looking for the meat to “pull back” or recede from the end of the bones.
