Modern street grills have long ceased to be just a grill for frying meat. Now to the happy owners of such equipment stewing, languishing, smoking and of course directly available frying. Thanks to this, ribs prepared according to this recipe obtained incredibly delicate and fragrant. And thanks to the spicy the pineapple and ginger barbecue sauce is absolutely surprising pushing the boundaries of the usual perception of grilled pork ribs as a predominantly American tradition. Perfect combination tender meat with a sweet speck of barbecue sauce! Share with friends: 
Time: 2 hours. 30 min. plus pickling time Difficulty: medium Servings: 4 The recipes use measuring containers with a volume of: one cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Dry rubbing marinade
- 2 plates of pork ribs (12 ribs each), remove film
- 1/4 Art. paprika
- 1.5 tbsp. l mustard powder
- 1 tbsp. l ground ginger
- 1 tbsp. l ground star anise
- 1.5 tsp ground allspice
- 1.5 tsp salt
- 1.5 tsp ground black pepper
- 1 tsp Thai pepper flakes
- 2 tbsp. soy sauce
- 0.5 tbsp. fresh ginger, peeled and large chopped
- 6 garlic cloves crushed in mashed potatoes
- 1 tbsp. l black sesame and 1 tbsp. l white sesame seeds
- 1 bunch green onion, chop
Barbecue sauce
- 2 tbsp. l vegetable oil
- 4 cloves of garlic, crushed in mashed potatoes
- 7.5 cm. A piece of ginger root, peel and cut
- 1 large onion, coarsely chopped
- 3 tbsp. slices of fresh ripe pineapple
- 1 habanero pepper, cut
- 1 tbsp. fresh pineapple juice
- 2 tbsp. hoisin sauce
- 1/4 Art. ketchup
- 1/4 – 0.5 tbsp. brown sugar (depending on the sweetness pineapple)
- 3 tbsp. l ground pepper ancho
- 2 tbsp. l with a hill of Dijon mustard
- 2 tbsp. l honey
- 2 tbsp. l soy sauce
- 2 tsp ground star anise
- 1 tsp ground cinnamon
Recipes with similar ingredients: pork, barbecue sauce, soy sauce, Hoisin sauce, brown sugar, ginger root, green onion, garlic, habanero pepper, ancho pepper, Dijon mustard, mustard powder, star anise, allspice, cinnamon, Pineapple juice, ketchup, sesame
Recipe preparation:
- Barbecue sauce: in a medium saucepan with a thick bottom on Heat over medium heat. Sprinkle garlic, ginger and onion and fry until soft, about 5 minutes. Add slices of pineapple and habanero pepper and cook for 1 min. Pour in pineapple juice and cook until light caramelization, about 3 minutes. Add Hoisin sauce, ketchup, brown sugar, ground anchovy pepper, mustard, honey, soy sauce, star anise and cinnamon and cook until thickened, about 30 minutes
- Transfer to a blender and mix until smooth. masses. Season with salt and pepper. Pour into a cup and let cool at room temperature.
- Ribs: in a bowl, mix paprika, dry mustard, ground ginger, star anise, allspice, salt, black pepper and cereal Thai pepper. Rub the fleshy side of the ribs with the resulting mixture, wrap them in cling film and put in the refrigerator for a period of 4 up to 24 hours
- Preheat the charcoal grill with about 80 charcoal briquettes per one side or ceramic coal grill type Kamado with removed ceramic plate. 1 hour before direct frying on the grill, remove the ribs from the refrigerator and leave them at room temperature.
- Mix 4 tbsp. water, soy sauce, ginger and garlic and split the resulting mixture between two large disposable baking sheets.
- When using a charcoal grill: put one baking tray with hot liquid on the lower wire rack to the side without coal. Install the upper grill and heat well. Lay out ribs on the grill, meat down, directly over the hot coals and fry for about 10 minutes, until golden crispy crusts.
- Lay the ribs on the other side of the grill, above the liquid, and place next to them (directly above the coals) a second baking sheet. Close the grill lid and half open the ventilation damper. Cook for about 2 hours, the ribs should become tender and juicy. Add water if necessary to avoid burning. and keep the grill temperature between 110 ° C and 120 ° C. If you cooked in a charcoal grill, finish cooking the ribs by shifting them on the grill from the coals and prepare for 15-20 min., turning and pouring sauce.
- When using a ceramic charcoal grill: remove ceramic plate and preheat the grill. Lay the ribs on grill over the coals, meaty side down, and fry about 10 min until crispy golden brown. Take away ribs and grill and install a ceramic plate. Put on her one of the baking sheets with liquid. Install the grill together with ribs back. Close the grill lid and cook for about 2 hours, until the ribs are tender and juicy. Top up if necessary. water to avoid burning and maintain the temperature in the grill between 110 ° C and 120 ° C. If you cooked in a ceramic grill, leave the ceramic plate and generously coat the ribs with sauce for 15-20 minutes before being removed from the grill.
- Mix the sesame seeds and sprinkle them with ribs. Cut ribs into pieces and put on a dish. Sprinkle with green onions and serve.
