Baby Back Ribs Asian Glaze
These ribs are refined with an authentic Asian glaze made from hoisin, soy sauce, and sesame oil, creating an unmistakable umami experience. Ginger and chili give the glaze a pleasant heat that is perfectly balanced by the sweetness of hoisin sauce. The smoke of apple and plum wood harmoniously enhances the Far Eastern flavors.
Ingredients(for 1 kg)
Instructions
Preparation
20 min + OvernightRemove silver skin. Mix all dry spices and rub the ribs. Stir together hoisin, soy sauce, and sesame oil into a glaze and store separately. Refrigerate ribs covered overnight.
Smoking (adapted 3-2-1 method)
3 hoursPreheat the smoker to 110 °C with apple and plum wood. Smoke the ribs uncovered until the surface has taken on color and the meat is slightly firm.
Wrapping
1.5-2 hoursWrap the ribs in aluminum foil and drizzle with a little soy sauce. Return to the smoker at 115 °C until the meat is tender and easily pulls away from the bone.
Glazing and Finish
30 minutesRemove foil and apply the Asian glaze thinly multiple times. Let it set lacquer-like at 120-130 °C. Serve garnished with sesame seeds and spring onions.
Pro Tip
For a more authentic Asian touch, the ribs can be briefly marinated in a mixture of soy sauce and rice wine (Shaoxing) before smoking.
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