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In North America we love our sticky spicy pork. It usually involves a tomato based barbecue sauce. However, in the Orient they have been making delicious pork dishes with shiny sweet glazes and great complex flavours. This is my recipe to bring several of their styles together.
This is not an original recipe from any country. I have incorporated flavours from Korean, Chinese and Thai cooking.
I started by making a marinade. I mixed:
40 ml (3 tablespoons) soy sauce
25 ml (2 tablespoons) chopped green onions
15 ml (1 tablespoon) sherry (I used cooking sherry)
3 ml (1/2 teaspoon) sesame oil
1 ml (1/4 teaspoon) hot pepper flakes
I put 5 country style ribs in the marinade and refrigerated for 4 to 24 hours. Turn the pork often.
I made up the glaze by mixing:
25 ml (2 tablespoons) ketchup
20 ml (4 teaspoons) hoisin sauce
15 ml (1 tablespoon) honey
12 ml (2 1/2 teaspoons) soy sauce
10 ml (2 teaspoons) rice vinegar
5 ml (1 teaspoon) lime juice (bottled is fine)
3 ml (1/2 teaspoon) ground ginger
3 ml (1/2 teaspoon) sesame oil
1 ml (1/4 teaspoon) Sriracha or hot pepper sauce
1 clove garlic, minced
Make the glaze several hours before using to let the flavours mix.
After the meat had marinated. I preheated my smoker to 250 F. Took the ribs out and discarded the marinade. I put the ribs on to smoke to an internal temperature of 150 F. That took about an hour and 15 minutes.
I brushed the ribs with the glaze and cooked for 15 minutes. I brushed again and cooked for another 15 minutes. I gave them a final brush and cooked for 10 minutes.
You may think the ribs would over cook with the extra cooking time but the internal temperature of the ribs go down when you brush with the glaze.
Let the ribs rest for 5 minutes before serving.
The Verdict
This was delicious. It has the sweetness we like with our pork but the sweetness is more complex and is balanced with a nice sour undernote. There is a touch of heat but not enough to burn at all. I really like these.
This is not an original recipe from any country. I have incorporated flavours from Korean, Chinese and Thai cooking.
I started by making a marinade. I mixed:
40 ml (3 tablespoons) soy sauce
25 ml (2 tablespoons) chopped green onions
15 ml (1 tablespoon) sherry (I used cooking sherry)
3 ml (1/2 teaspoon) sesame oil
1 ml (1/4 teaspoon) hot pepper flakes
I put 5 country style ribs in the marinade and refrigerated for 4 to 24 hours. Turn the pork often.
I made up the glaze by mixing:
25 ml (2 tablespoons) ketchup
20 ml (4 teaspoons) hoisin sauce
15 ml (1 tablespoon) honey
12 ml (2 1/2 teaspoons) soy sauce
10 ml (2 teaspoons) rice vinegar
5 ml (1 teaspoon) lime juice (bottled is fine)
3 ml (1/2 teaspoon) ground ginger
3 ml (1/2 teaspoon) sesame oil
1 ml (1/4 teaspoon) Sriracha or hot pepper sauce
1 clove garlic, minced
Make the glaze several hours before using to let the flavours mix.
After the meat had marinated. I preheated my smoker to 250 F. Took the ribs out and discarded the marinade. I put the ribs on to smoke to an internal temperature of 150 F. That took about an hour and 15 minutes.
I brushed the ribs with the glaze and cooked for 15 minutes. I brushed again and cooked for another 15 minutes. I gave them a final brush and cooked for 10 minutes.
You may think the ribs would over cook with the extra cooking time but the internal temperature of the ribs go down when you brush with the glaze.
Let the ribs rest for 5 minutes before serving.
The Verdict
This was delicious. It has the sweetness we like with our pork but the sweetness is more complex and is balanced with a nice sour undernote. There is a touch of heat but not enough to burn at all. I really like these.
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