Description
An Asian spin on the summertime classic, smoked pork ribs. Thanks to a fragrant rub and a Korean ssam sauce, these are spicy, tangy, and sure to wow guests.
Ingredients
- 1 rack Pork Ribs
- FOR THE SPICE RUB:
- 5 Tablespoons Brown Sugar
- 3 Tablespoons Salt
- 1 teaspoon Ground Coriander
- 3 teaspoons Chinese Five Spice
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- ½ teaspoons Cayenne
- ¼ teaspoons Chili Flakes
- FOR THE SAUCE:
- 2 Tablespoons Ssamjang
- 1 Tablespoon Gochujang
- ½ cups Sherry Vinegar
- ½ cups Neutral Oil (like Grapeseed)
Preparation
Mix spice rub ingredients together. In another bowl, mix sauce ingredients together.
Liberally apply rub to both sides of ribs and refrigerate overnight.
Light your smoker and heat to between 230–250ºF. I like to use cherry wood primarily, but will add in apple and hickory if I feel like it. If using an oven, heat to 250ºF.
Place ribs on the rack and smoke for 3 hours. At this point, brush both sides with sauce and cook an additional 30 minutes. I sometimes remove the water bowl at the very, very end and put the ribs just above the coals.
If cooking in the oven, place ribs in a foil packet and cook for 1 1/2 hours. After 1 1/2 hours, unwrap the packet and cook for an additional hour or until ribs are tender.
Bring inside and eat ribs like an animal.
Recipe from Chef Josh Galliano of The Libertine.
