Two weeks ago we whipped up an amazing batch of sticky,sweet Asian Style Chicken Wings on the smoker. They were fantastic and the sauce told us we should try it on ribs! Not being ones to ignore when the food talks, we decided Asian Style Ribs would get bumped to the top of our "Things we HAVE to try" list. I had a couple of racks of ribs in the freezer so we made plans to try them out.
This was the first time we've cut and cooked ribs individually, rather than as full racks. The jury is still out on that method. In one respect it was nice to have the glaze and bark surround the ribs, but I think they would have been more tender if I was to leave them as a whole rack. Next time I will cook them as full racks and then cut them and finish them individually.
For Christmas my stepson got me those "As seen on TV" cooking mats. They're called Yoshi something or other and at first glance they seem like the rest of the stuff you can only buy at 2AM off the television- a novelty that ends up in next summers yard sale. I was pleasantly surprised, however, at how well they worked for our purposes - which was basically to keep the sticky Asian style glaze off my nicely seasoned grill grates. They did NOT produce the grill marks they advertise, but that wasn't a priority so no harm no foul.
We used the same marinade/gllaze as with the Chicken Wings and it was another home run! They were just like the ribs I used to get from China Village.
Here's how we made the glaze & marinade:
Jar of apricot preserves
1/4 c hoisin sauce
1/2 c honey
1/4 c soy sauce
sesame oil 1 tbsp
1 tbsp Chinese 5 spice
Juice of 1 lemon
Toasted sesame seeds (optional for garnish)
We smoked them at about 275F with Oak & Hickory for about 2.5 hours and basted w/ glaze every 15-20 minutes after the first hour.
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