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Easy Grilled Asian Ribs (with pics)
Posted on 5/18/13 at 6:43 pm
Posted on 5/18/13 at 6:43 pm
I start these ribs with a marinade made of soy sauce, hoisin sauce, red wind vinegar, garlic, fresh grated ginger, and sugar.
I remove the silver skins from pork back ribs and marinate them for about 2 hours in the fridge. I remove them from the fridge about 30 minutes before they go on the grill. Starting them at room temp seems to make them more tender.
I reserve the leftover marinade and boil it for a minute or two. This will be used to baste the ribs in the last half hour of the cook.
About an 45 minutes in on medium indirect heat...
After 2 hours and just before removing them. I had been basting them in the reserve marinade for the last 1/2 hour. The bones are just poking out from the meat.
Enjoy...
I remove the silver skins from pork back ribs and marinate them for about 2 hours in the fridge. I remove them from the fridge about 30 minutes before they go on the grill. Starting them at room temp seems to make them more tender.
I reserve the leftover marinade and boil it for a minute or two. This will be used to baste the ribs in the last half hour of the cook.
About an 45 minutes in on medium indirect heat...
After 2 hours and just before removing them. I had been basting them in the reserve marinade for the last 1/2 hour. The bones are just poking out from the meat.
Enjoy...
This post was edited on 5/18/13 at 6:55 pm
Posted on 5/18/13 at 7:57 pm to Jax-Tiger
Update: The ribs were delicious and a big hit with the kids and the wife (who doesn't like ribs).
They were tender, but not fall off the bone, which was my goal. I know it's not for everyone, but I like the sweet and salty of the Asian style grilling. I will be doing this again - this is a great show-off dish for guests, because it's easy and looks really great.
They were tender, but not fall off the bone, which was my goal. I know it's not for everyone, but I like the sweet and salty of the Asian style grilling. I will be doing this again - this is a great show-off dish for guests, because it's easy and looks really great.
Posted on 5/19/13 at 10:52 pm to Jax-Tiger
Had all the ingredients for this so I did these tonight. Tastes great. Jax
Posted on 5/20/13 at 8:59 am to Jax-Tiger
I do these occasionally. Typically, I use beef ribs. Kraft makes a teriyaki BBQ sauce which is good to glaze with.
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