Smoked Asian Ribs

Ingredients

  • 12 country style pork ribs

Marinade

  • 250 ml (1 c) soy sauce
  • 250 ml (1 c) sherry
  • 30 ml (2 tbsp) freshly grated ginger root
  • 3 cloves crushed/minced garlic

Dipping Sauce

  • 60 ml (1/4 c) white sugar
  • 90 ml (1/3 c) white vinegar
  • 180 ml (2/3 c) water
  • 60 ml (1/4 c) soy sauce
  • 15 ml (1 tbsp) ketchup
  • 30 ml (2 tbsp) cornstarch

Preparation

  1. Oven roast ribs at 135°C (275°F) for one hour.
  2. Remove from oven and allow ribs to cool to room temperature.
  3. In a medium sized bowl, mix together marinade ingredients.
  4. Place ribs in a shallow glass or non-metallic dish and pour marinade over top.
  5. Cover dish and refrigerate overnight turning once or twice.
  6. Remove ribs from refrigerator and let stand for 30 minutes.

Smoking Method

  1. Preheat Bradley Smoker to 95°C to 105°C (200°F to 220°F).
  2. Place ribs on racks in the Bradley Smoker and using Hickory flavour bisquettes smoke/cook for between 2 and 3 hours.

To Serve

Serve with dipping sauce.

For dipping sauce

  1. Mix together dipping sauce ingredients in a medium saucepan and bring to a boil.
  2. Reduce heat and simmer stirring occasionally until sauce thickens.