Pork ribs are popular not only in the west, but also in the Asian the kitchen. The characteristic taste gives them a sweet-tart sauce, which ribs lubricate during
Time for preparing
. The ribs cut from the loin are quite meaty and tasty, but, to make their meat more juicy, tender and aromatic, it is recommended to marinate them in a specially prepared first in an Asian manner brine. In addition, after such a brine, time smoked ribs are greatly reduced. Share with friends: 
Time: 2 hours. 15 minutes. a plus marinating time Difficulty: easy Servings: 6 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 3 cuts (450 gr. Each) pork ribs with loin
- 1 orange
- 3/4 Art. brown sugar
- 1 star anise
- 1 tsp seasoning for salting
- 2 slices of ginger plus 1 tsp. grated ginger
- 2 tsp vegetable oil
- 1 clove garlic, grated
- 1/4 Art. dry sherry
- 1/3 Art. lightly salted chicken stock
- 1/3 Art. balsamic vinegar
- 1/4 Art. soy sauce
- 1/4 tsp cayenne pepper
Recipes with similar ingredients: pork, sherry, balsamic vinegar, soy sauce, ground cayenne pepper, seasoning for meat on grilled, anise seeds, orange juice
Recipe preparation:
- Cook the brine. With a peeler, remove from orange 3 wide strips of zest. Squeeze 3 tbsp. l orange juice and set it aside. In a medium saucepan, mix 2 strips zest, 4 tbsp. water, 1/3 Art. salt, 0.5 tbsp. brown sugar anise seasoning for salting and slices of ginger. Cook over moderate heat, stirring frequently until salt and sugar dissolve. Remove the brine from fire and add 4 cups of cold water; cool to room temperature.
- Place the ribs with the meaty side down on a cutting board. Pry off the membrane with a knife and disconnect it from the bones. Fold the ribs in a roasting pan, pour brine, cover and place overnight in fridge.
- Meanwhile, make the sauce. In a small stewpan on moderate heat, heat vegetable oil. Sprinkle garlic and grated ginger. Sauté for 1 minute. Then pour in the sherry bring to a boil and cook 1 – 2 minutes until the wine is partially evaporate. Stir in the remaining 1/4 tbsp. brown sugar, 3 tbsp. l orange juice, 1 strip of zest, chicken stock, vinegar, soy sauce and cook for 8 to 10 minutes until the sauce is partially evaporated. Remove the stewpan from the heat and cool. Pour 1/4 tbsp. sauce for feed, use the remaining quantity to lubricate the ribs when smoking (sauce can be cooked on the eve of cooking ribs).
- Prepare the grill for indirect heat. Heat the gas grill to a moderate temperature, then extinguish half the burners, and in for the rest of the burners, lower the heat to moderately slow. In coal When the coals burn out, rake them in one direction.
- Remove the ribs from the brine and blot them with paper towels. In a bowl, mix 1.5 tsp. black pepper and cayenne pepper. Rub the ribs with the mixture. Put them fleshy side up on cooler side of the grill, cover and smoke about 1 hour. Then grease the ribs with 0.5 tbsp. sauce, cover the grill with a lid and smoke another 1 hour. Lubricate the ribs with sauce 10 minutes before cooking. again. Put the ribs on a chopping board and chop. Serve with sauce.
