Hekili’s Corner: Asian Style BBQ Ribs
10 lbs. – Pork Ribs (cut in to 2 bone pcs.)
2 C. – Soy Sauce
.25 C. – Sesame Oil
2 C. – Brown Sugar
4 Tbsp. – Garlic, Minced
2 Tsbp. – Ginger, Minced
1 Tbsp. Samba Chili
.5 Tbsp. Sesame Seeds Toasted
.5 C. – Orange Juice
.25 C. – Mirin
.25 C. – Honey
Method: Add all ingredients to sauce pot and simmer till glaze consistence is achieved.
Braising Liquid: Make in a stock pot
1-2 gal. Cold Water (enough to cover all Pork)
1 ea. – Cinnamon stick
3 ea. – Bay leafs
2 Tbsp. – Pepper corns
4 C. – Soy sauce
4 ea. – Green onion (Dice top green part for garnish and bottom bunch stems for braising liquid)
1 Ea. – Onion (large dice)
8 ea. – Garlic clove (smashed)
1 oz. (WT) – Ginger (Smashed)
Method: Add Pork and Cold water to the stock pot. Then turn stove on to medium/high. Once water is about to boil shut it off and skim / remove all impurities floating on top. Then add all remaining ingredients and bring back to a simmer. Simmer till bone starts to pull away from the meat.
Then remove ribs from liquid and cool on a baking sheet. Can be cooled overnight.
Cook the ribs on a low to medium grill. What we want to do is to brush the rubs with the glaze till a nice crust is developed and the rib is heated all the way thru.
Then Garnish and Serve.
Hope you love it as much as my Ohana,