Asian-style beef ribs

Name: Asiatische Rinder-Rippchen
Total time: 8 h
Ingredients: 40 ml Sojasauce; 10 ml Sesamöl; 15 g Brauner Zucker; 8 g Frischer Ingwer gerieben; 5 g Knoblauchpulver; 4 g Fünf-Gewürze-Pulver; 5 g Schwarzer Pfeffer grob gemahlen

MarinadeBeefHot SmokingMedium8-10 hrs93-96 °C110-120 °CApple + Plum

Tender beef ribs with a spicy Asian-inspired marinade of soy sauce, ginger and five-spice powder. Slow smoking at low temperature makes the meat butter-tender and easily removed from the bones. A successful fusion of Far Eastern aromatics and American BBQ tradition.

Ingredients(for 1 kg)

Soy sauce40 ml

Sesame oil10 ml

Brown sugar15 g

Fresh ginger grated8 g

Garlic powder5 g

Five-spice powder4 g

Coarsely ground black pepper5 g

Instructions

Marinade and preparation

24 hours marinating time

Remove the silver skin from the bone side of the ribs. Mix all marinade ingredients and coat the ribs completely. Marinate in a vacuum bag or covered dish in the refrigerator for 24 hours.

Smoking

7-8 hours

Set the smoker to 110-120 °C with apple and plum wood. Place the drained ribs bone side down. Regularly check the smoke and ensure an even temperature.

Glazing and finishing

30 minutes

When the ribs reach an internal temperature of 88 °C, brush with hoisin sauce and continue smoking uncovered for another 30 minutes until 93-96 °C internal temperature. Rest for 15 minutes, then cut into individual ribs.

Pro Tip

In the last 30 minutes, brush the ribs with a reduced hoisin glaze and continue smoking uncovered – this creates a beautiful lacquer-like surface.

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