Bull Asian Sticky Ribs

[BretM]

Did some Asian style full spares today. Kind of drew inspiration from several sources and made it up as I went. Turned out great.

Rub
Salt
White pepper
Garlic powder
Onion powder
Chinese five spice

Glaze/Sauce
Hoisin
Sambal
Pepper jelly
Rice vinegar
Fresh garlic
Fresh ginger
Green onion

I just kind of eyeballed everything...no measurements.

Cook
Trim and rub ribs. Sweat in the fridge for 2 hours. Using RT ultimate blend pellets. Preheat to 275...cook uncovered for 4 hours spraying with ACV every 30 minutes. Transfer to foil pan with some ACV and tart cherry juice, cover, and go another hour. Uncover, turn heat up to 325, glaze, and go another 45 minutes, top with toasted sesame seeds .

 

[Buttah Butts]

Very interesting. Think I’ll give this a try sometime.

 

[BretM]

If I do it again I'd eliminate the Chinese five spice in the rub. So many similar recipes called for it, so I gave it a whirl, but I the taste of the cinnamon and clove in savory applications is a turnoff to me.

Next time, I'll just use salt, white pepper, granulated garlic, onion powder and ground ginger in the rub.