Wednesday, August 06, 2014

Mouthwateringly amazing ribs - yakiniku ribs

You want mouth watering, lick the plate ribs that are tender, smoky and delicious?


You might have read my Yakiniku and spinach with peanut dressing post; the ribs use a very similar sauce. This is a recipe for a grill (I have propane, but this would be easy to adapt for a charcoal grill or even a smoker). My trick is to braise the meat over a long period in the sauce, which leaves the meat fall off the bone tender.

  • 9x13 disposable aluminum baking pan or "pan" made from heavy duty aluminum foil (fold up the edges)
  • 8x8 disposable aluminum baking pan to hold wood chips or chunks, preferably hickory (you can use this a looong time, and the wood smoke makes a huge difference in flavor)
  • Propane grill with two racks or enough room to do indirect grilling

  • 3 lbs pork spare ribs (you can use babyback, but I like spare more for a long braise - and they're cheaper)
  • 3 tablespoons miso paste
  • 3 tablespoons soy sauce (I like marukin)
  • 3 tablespoons sesame oil (or, if you like it spicy, chili sesame oil)
  • 3 tablespoons mirin 
  • 2 tablespoons rice vinegar
  • 6 garlic cloves, minced
  • 1 teaspoon wasabi powder (don't worry, it won't hurt. This diluted it only adds a bit of flavor.)
  • 2 cups cup water 

Mix the wasabi powder with 1 teaspoon of water, and let sit for a few minutes. Combine all other ingredients except ribs and water in a glass measuring cup with handle and pouring spout (or anything else that's easy to pour from). Add wasabi and combine thoroughly.

Heat your grill on high until the grate is nice and hot. Sear ribs on the grill.

Transfer the ribs to the pan on top rack of grill (fat side up) and put the pan of woodchips on the lower grate. Reduce heat to about medium (or whatever gets your grill to stay around 350ish with the top closed.), add water to the pan. Close the lid and leave it for 45 minutes.

After about 45 minutes turn the ribs over. Leave for another half an hour, then turn the ribs once more, and pour the sauce mixture over the ribs, lifing the ribs gently (gently cannot be stressed enough, I have poked through the aluminum and it is very disheartening) to make sure it gets everywhere.

30 more minutes, baste (don't turn), 30 more minutes, baste (if the sauce is getting too thick add a small amount of water - you don't want the sauce to burn), 30 more minutes, baste. Now you'll check every 15 minutes. When the ribs are nice and floppy and the sauce has thickened to the correct consistency (a bit thinner than ketchup), take 'em off the grill and enjoy. Total cook time: about 3-4 hours.

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