Asian Inspired Baby Back Ribs
Author: Taste of Home/Esther J. Danielson
Recipe type: BBQ
Cuisine: American
- 3 pounds (1 rack) baby back ribs
- FOR SAUCE
- 4 teaspoons molasses
- 1 teaspoon onion powder
- 1 tablespoon garlic salt
- 1 teaspoon Worcestershire sauce
- FOR GLAZE
- ½ cup (8 tablespoons) reduced sodium sauce
- 3 tablespoons pineapple concentrate
- 2 tablespoons rice vinegar
- 2 tablespoons hoisin sauce
- 2 tablespoons ketchup
- ½ tablespoon lemon juice
- 1 teaspoon stone ground mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon ginger, grated
- FOR FRUITS
- 2 nectarines, halved, cored and pitted
- 1 pear, halved
- Mix together molasses, onion powder, garlic salt and Worcestershire sauce together to make a sauce.
- Get the grill started.
- Rub the sauce uniformly on the baby back ribs.
- Place the ribs on the grill, let it cook for an hour.
- Put some wood chips for smoking and cook the ribs for another hour.
- Prepare the glaze by mixing together reduced sodium soy sauce, pineapple concentrate, rice vinegar, Hoisin sauce, ketchup, lemon juice, Worcestershire sauce, stone ground mustard and grated ginger.
- Place the fruits on the grill and then let them grill.
- Glaze the ribs a couple of times and flip them over.
- Also glaze the fruit once.
- Cook until done.
- Slice and serve the ribs with the grilled fruits and rice.
- Things You Will Need
- Coconut Charcoals
- Cherry Chips
Recipe by Cooking Outdoors at https://cooking-outdoors.com/asian-inspired-baby-back-ribs-on-the-beast-smokergrill/
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