Recipe for BBQ Pork Ribs Asian Style

This slow cooker recipe used a very thick portion of baby back spareribs, about two inches thick in places. You’ll want to adjust the slow-cooking time according to the thickness of your rib rack, and for a thinner rack, just cook directly on a well-greased grill.

The Asian flavours of ginger, garlic, sesame oil, cilantro, chiles and lemon blend with the honey and brown sugar for a subtle spiciness and sweetness with sticky, finger-lickin’ goodness.

• Pork Back Spareribs, 3lbs
• Brown sugar, 1/4 cup
• Canola oil, 2 tbsp
• Sesame oil, 1 tbsp
• Ginger, 1 three inch piece, sliced
• Soya sauce, 3 tbsp
• Green or Red Chilis, 3 medium, finely chopped (or to taste)
• Garlic, 5 large cloves, coarsely chopped
• Onion, 1 small, or 2 shallots, coarsely chopped
• Lemon juice and sections from 1/2 lemon
• Honey, 1/4 cup
• Cilantro, 1 handful, coarsely chopped

Cooking Method

• Mix all ingredients in a plastic freezer bag, squishing the bag to blend.
• Submerge the ribs, ensuring they get well-coated, seal and put the bag in a close-fitting pot or bowl.
• Marinate in fridge 4 hours to overnight (I did 9 hours), turning bag once in awhile.
• Place the meat bone side down on a large piece of greased tinfoil, smearing with the marinade ingredients and a bit of the sauce. Cover loosely with another piece of tinfoil and seal the edges.
• Reserve and heat the remaining marinade sauce to boiling for at least five minutes, to use as basting toward the end.
• Place the tinfoil package on a high pre-heated barbeque and close lid, for ten minutes.
• Reduce temperature to low, and cook for 45 minutes to 1 hour.
• Open the tinfoil enough to allow you to turn the ribs to meat-side down, pour remaining marinade sauce over them, and pull the tinfoil back over.
• Allow the meaty side of the ribs to absorb the sauces until nicely carmelized, 5 – 10 minutes.