Oriental Glazed Country Style Ribs

In North America we love our sticky spicy pork. It usually involves a tomato based barbecue sauce. However, in the Orient they have been making delicious pork dishes with shiny sweet glazes and great complex flavours. This is my recipe to bring several of their styles together.

This is not an original recipe from any country. I have incorporated flavours from Korean, Chinese and Thai cooking.

For those who don’t know, country style ribs are not ribs. They are cut from the loin section. While this recipe is made with Country Style Ribs, it works well with pork chops too!

I started by making a marinade. I mixed:

  • 40 ml (3 tablespoons) soy sauce
  • 25 ml (2 tablespoons) chopped green onions
  • 15 ml (1 tablespoon) sherry (I used cooking sherry)
  • 3 ml (1/2 teaspoon) sesame oil
  • 1 ml (1/4 teaspoon) hot pepper flakes

I put 5 country style ribs in the marinade and refrigerated for 4 to 24 hours. Turn the pork often.

I made up the glaze by mixing:

  • 25 ml (2 tablespoons)  ketchup
  • 20 ml (4 teaspoons) hoisin sauce
  • 15 ml (1 tablespoon) honey
  • 12 ml (2 1/2 teaspoons) soy sauce
  • 10 ml (2 teaspoons) rice vinegar
  • 5 ml (1 teaspoon) lime juice (bottled is fine)
  • 3 ml (1/2 teaspoon) ground ginger
  • 3 ml (1/2 teaspoon) sesame oil
  • 1 ml (1/4 teaspoon) Sriracha or hot pepper sauce
  • 1 clove garlic, minced

Make the glaze several hours before using to let the flavours mix.

After the meat had marinated. I preheated my smoker to 250 F. Took the ribs out and discarded the marinade. I put the ribs on to smoke to an internal temperature of 150 F. That took about an hour and 15 minutes.

You could do these over low indirect heat on a barbecue or in a 250 F oven but there will be no smoke flavour.

I brushed the ribs with the glaze and cooked for 15 minutes. I brushed again and cooked for another 15 minutes. I gave them a final brush and cooked for 10 minutes.

You may think the ribs would over cook with the extra cooking time but the internal temperature of the ribs go down when you brush with the glaze.

Let the ribs rest for 5 minutes before serving.

The Verdict

This was delicious. It has the sweetness we like with our pork but the sweetness is more complex and is balanced with a nice sour undernote. There is a touch of heat but not enough to burn at all. I really like these.

The Old Fat Guy

Oriental Glazed Country Style Ribs

Oriental Glazed Country Style Ribs

Ingredients

  • 5 or 6 country style ribs
  • Marinade:
  • 40 ml (3 tablespoons) soy sauce
  • 25 ml (2 tablespoons) chopped green onions
  • 15 ml (1 tablespoon) sherry (I used cooking sherry)
  • 3 ml (1/2 teaspoon) sesame oil
  • 1 ml (1/4 teaspoon) hot pepper flakes
  • Glaze:
  • 25 ml (2 tablespoons) ketchup
  • 20 ml (4 teaspoons) hoisin sauce
  • 15 ml (1 tablespoon) honey
  • 12 ml (2 1/2 teaspoons) soy sauce
  • 10 ml (2 teaspoons) rice vinegar
  • 5 ml (1 teaspoon) lime juice (bottled is fine)
  • 3 ml (1/2 teaspoon) ground ginger
  • 3 ml (1/2 teaspoon) sesame oil
  • 1 ml (1/4 teaspoon) Sriracha or hot pepper sauce
  • 1 clove garlic, minced

Instructions

  1. Mix marinade ingredients together.
  2. Marinade the ribs for 4 to 24 hours, turning often.
  3. Mix the glaze ingredients several hours before starting to cook.
  4. Put the ribs in a smoker, oven or over indirect heat in a barbecue preheated to 250 F.
  5. Smoke to an internal temperature of 150 f, about 1 hour 15 minutes.
  6. Brush with glaze and cook for 15 minutes.
  7. Brush again and cook for another 15 minutes.
  8. Brush again and cook for 10 minutes.
  9. Let rest for 5 minutes and serve.
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