Marinated Ribs

Marinated Spareribs at oldfatguy.ca

I have had an idea rattling around in the void I call my head for a while. If char siu marinade is good on pork, why wouldn’t it make ribs better. I finally decided to try it. I fired up the Louisiana Grills Pellet Smoker and made Marinated Ribs.

I took a rack of ribs and removed the silverskin, the thin membrane on the back side of the ribs. Just lift a corner and grasp it with a paper towel then pull it off.

I mixed up the marinade and poured it on the ribs. I covered them and let them sit overnight, turning once or twice.

Marinated Spareribs 1

The next morning, I took the ribs out of the marinade and shook on a generous coating of Louisiana Grills Sweet Rib Rub.

I preheated the pellet smoker to 225 F and put the ribs in. I cooked them until the internal temperature was 190 F which took about 4 hours.

Of course, you could do it in an oven but there would me no smoke flavouring and less browning.

Marinated Spareribs 2

Then I brushed both sides with a light layer of Sriracha Barbecue sauce from a prior post.

Marinated Spareribs 3

I put them back in the smoker for 30 minutes to set the sauce. Then I cut them into two rib slices for serving.

Marinated Spareribs 4

Allow me the vanity of showing off my smoke ring.

Marinated Spareribs 7

We served them with baked potatoes and coleslaw.

Marinated Spareribs 6

The Verdict

The char siu marinade added a sweet earthy taste to the ribs that was wonderful. I will be doing this again!

The Old Fat Guy.

Marinated Ribs

Marinated Ribs

Ingredients

  • 1 to 2 racks of spareribs
  • 175 ml (2/3 cup) soy sauce
  • 50 ml (1/4 cup) hoisin
  • 5 ml (1 teaspoon) five spice
  • 8 ml (1 1/2 teaspoon) sriracha (could substitute 3 ml (1/2 teaspoon) hot pepper sauce)
  • 375 ml (1 1/2 cup) brown sugar
  • barbecue rub
  • barbecue sauce

Instructions

  1. Peel the silverskin (the thin membrane on the back of the rack) off by lifting a corner, grasping it with a paper towel and pulling back.
  2. Mix the soy sauce, hoisin, five spice, Sriracha and brown sugar together.
  3. Pour it over the ribs and marinate over night, turning once or twice.
  4. The next morning, sprinkle barbecue rub on ribs to coat evenly.
  5. Put on a preheated smoker at 225 F or in a 225 F oven until the internal temperature is 190 F, about 4 hours.
  6. Brush both sides lightly with barbecue sauce and return to smoker or oven for 30 minutes.
  7. Cut into two rib portions and serve.
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8 thoughts on “Marinated Ribs”

    1. Har! The last time a woman told me I’d done it again it was She Who Must Be Obeyed and I got hit.

      Thanks for the kind words.

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