Curry Five Spice Dry Rubbed Pork Ribs
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.
Prep Time30 mins
Cook Time1 hr 15 mins
Total Time1 hr 45 mins
Servings: 4 servings
- 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.
Calories: 697kcal | Carbohydrates: 61g | Protein: 46g | Fat: 29g | Saturated Fat: 5g | Cholesterol: 167mg | Sodium: 695mg | Potassium: 931mg | Fiber: 2g | Sugar: 54g | Vitamin A: 35IU | Vitamin C: 14.7mg | Calcium: 165mg | Iron: 4.7mg