In this spicy dry rub I added fennel seeds to keep with the sweet theme. These ribs caramelize and create a nice, almost candied crust on outside during the cooking process and with adding the soy sauce mop baste, it bumps this to another level. I paired the Spicy Asian Dry Rub Ribs with some tots and a great Broccoli Tarragon Salad.
Spicy Asian BBQ Ribs
- Dry Rub Mix:
- 1 rack pork loin ribs 4 pounds total
- 2 tablespoons salt
- 1/2 cup brown sugar
- 2 tablespoon freshly ground black pepper
- 2 tablespoons Chiquilin Smoked Paprika
- 2 tbsp fennel seeds
- 1 tbsp Colman's Dry Mustard
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon red chili flakes
- Asian Basting Sauce
- 1/4 cup soy sauce
- 1/4 cup Mirin
- juice of 1 lemon
- 1 tbsp sesame oil
- 1 tsp red pepper flakes
- 1/2 bunch chopped cilantro
- In a small bowl mix the rub spices and brown sugar.
- Clean the ribs up by removing the back membrane, salt and pepper 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 over night to marinate.
- 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 sauce.
- Cook until the meat has shrunk back from the bones at least ½ inch and the internal meat temperature is 196°, about 1 hour. Baste one more time with sauce. Keep the temperature of the grill at 250°.
- 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.