240 min
Asian Spiced Ribs Smoked on the Grill
Recipe GLPRc1399d2faf8ff4
Tender pork spare ribs infused with a warming blend of five-spice, ginger, paprika, and turmeric, then slow-smoked over applewood for a rich, complex flavor. The ribs are seasoned hours ahead to develop depth, then cooked low and slow with regular basting to keep them moist and smoky. Perfect for a hearty main course that impresses any crowd.
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Ingredients
¼ cup Brown sugar
2 tablespoons Chinese five-spice powder
2 teaspoons Ground ginger
1½ tablespoons Paprika
1 teaspoon Red pepper flakes
2 teaspoons Salt
1 teaspoon Ground turmeric
4½ pounds Pork spare ribs
6 handfuls Apple wood chips
Apple cider or water, for soaking wood chips
Apple cider, for basting
Directions
Prepare the ribs: If the spare ribs have not been trimmed to St. Louis style, turn them over and trim away the back flap and remove the membrane covering the bone side. Set aside the trimmed meat and membrane (these can be grilled separately if desired, though they will cook faster).
Make the dry rub: In a small bowl, combine the brown sugar, five-spice powder, ground ginger, paprika, red pepper flakes, salt, and turmeric. Mix thoroughly until well combined.
Apply the rub: Pat the seasoning mixture generously over both the meat side and bone side of the ribs, pressing gently so it adheres. Cover the ribs and let stand at room temperature for 1 to 2 hours to allow the flavors to begin penetrating the meat.
Optional advance preparation: For even deeper flavor development, cover the ribs and refrigerate them for up to 24 hours with the dry rub applied.
Bring to room temperature: If the ribs were refrigerated, remove them from the refrigerator about 1 hour before cooking to allow them to reach room temperature.
Soak the wood chips: Place the applewood chips in a bowl and cover completely with apple cider or water. Let soak for 1 hour. About 30 minutes before you plan to start cooking, begin setting up your grill.
Set up the grill for indirect cooking: Arrange your grill so that heat sources (coals or burners) are clustered to the sides, not directly under where the meat will sit. Use a disposable aluminum pan in the center to collect drippings. Preheat the grill to low heat, maintaining a temperature of 200°F. Test by holding your hand 4 inches above the grate—you should be able to hold it there comfortably for about 10 seconds.
Begin smoking: When the grill is ready, drain the soaked wood chips and scatter a handful across the hot coals or heat source. Place the rubbed ribs in the center of the grill grate, directly over the drip pan, with the meat side up. Cover the grill and begin cooking. Maintain the low temperature throughout.
Monitor and maintain: Every 30 minutes, check the grill temperature and adjust the vents as needed to keep the temperature steady at 200°F. Add 2 to 3 fresh coals and a fresh handful of drained wood chips to each side of the grill. Using a clean spray bottle, lightly spray the ribs with apple cider to keep them moist and prevent drying. Cook for 1½ to 2 hours total, or until the meat has visibly shrunk back from the bone tips and is very tender.
Rest and serve: Transfer the smoked ribs to a large serving platter and let them rest for a few minutes before cutting and serving.
