This time instead of my usual dry rub for pork ribs I decided to use a mixture of brown sugar, curry, Chinese Five Spice, white pepper and sesame seeds. My Curry, Five Spice Dry Rubbed Pork Ribs smelled excellent and I drizzled a little soy sauce on top to moisten the rub. Next I wrapped them back up in the butcher paper they came wrapped in and back into a plastic bag to marinate overnight in the refrigerator.
When the ribs were on the grill I used a mop sauce consisting of the juice of a lemon and it’s zest, some fresh ground ginger and soy sauce diluted with some rice wine vinegar. The result was outstanding and what I found was there was no specific flavor of say just the Five Spice or Curry, it was the entire flavor profile that was such a hit. I hope you enjoy them as much as we did.
On another note, but related – I want to share with any readers who are into grilling that the best way I have found to improve your BBQ skill set is to start with buying GrillGrates. Dave came across these reading different tips for grilling. They completely changed the way we BBQ. They are interlocking panels that help with flare up protection, create the perfect grilling surface for even heat distribution and allow you to pick up rather then scrape up your prized food effort. And the best part is they make clean up a cinch. Do your self a favor and check these out, you won’t be sorry!
These Curry, Five Spice Dry Rubbed Pork Ribs use a mixture of brown sugar, curry, Chinese Five Spice, white pepper and sesame seeds. My Curry, Five Spice Dry Rubbed Pork Ribs smelled excellent and I drizzled a little soy sauce on top to moisten the rub.
- Dry Rub
- 1 cup brown sugar
- 1 tbsp hot curry powder
- 1 tbsp Chinese Five Spice powder
- 1 tsp ground white pepper
- 2 tbsp sesame seeds
- 2 tbsp soy sauce
- 2 lb rack of pork loin ribs
- Mop Sauce:
- 1 lemon juice and zest
- 1 tbsp fresh grated ginger
- 2 tbsp soy sauce
- 1/4 cup rice wine vinegar
- In a small bowl mix the rub spices and brown sugar.
- Clean the ribs up by removing the back membrane, salt both sides and spread the rub spice mixture over the top of the ribs. Let stand at least 30 minutes at room temperature, but I prefer to wrap in plastic wrap and foil and place in the refrigerator overnight to marinate.
Preheat grill to 450°F.
- Brush the cooking grates clean with a wire brush. Put the rib(s) bone side down, and close the lid.
- After 30 minutes, baste with mop sauce.
Drop the temperature of the grill to 250°F. Cook until the meat has shrunk back from the bones at least ½ inch and the internal meat temperature is 196°, about 1 to 1 1/4 hour depending on the thickness of the ribs. Baste one more time with mop sauce. Keep the temperature of the grill at 250°F.
- Remove the rack from the grill and let rest for 10 minutes. Cut the rack into individual ribs, sprinkle chopped cilantro over ribs and serve warm.