Asian Style Ribs Recipe

Various people have given me positive comments on the non-traditional recipe I use to make pork ribs. Credit for this recipe goes to my friend John who originally told me how it was made. That being said, I’ve decided to post the recipe here since many people have asked me how to make it.

The Supplies and Ingredients

• Supplies
  • BBQ Grill
  • Mesquite charcoal
  • Knife
  • 2 Big bowls
  • Spoon
  • Measuring cup (1 cup)
  • Plastic cutting board
  • 2 big plastic bags
• Ingredients
  • 2 racks of St. Louis style pork ribs
  • 1 piece of ginger root
  • 3 small yellow onions
  • 6 limes
  • Minced garlic
  • White vinegar
  • Soy sauce

The Marinade

Start by setting out all of your ingredients so that you may bask in their glory. Pictured below is everything you need to make this recipe.

Chop up the onions into big chunks.

Chop up the ginger.

Slice up the limes.

Open the jar of pre-minced garlic.

Add 2 cups of soy sauce to your bowl.

Add 1 cup of white vinegar to the same bowl.

Dump all the stuff you previously chopped up into the bowl.

Add a spoon full of minced garlic to the bowl (you remembered to open the jar right?).

Your bowl should look similar to this one now.

Mix that stuff up.

Taste it. It should taste like all the stuff mixed together.

You did it! Congratulations, your marinade is now complete. Set the bowl aside, and let’s get the ribs ready. Repeat the following steps for each package of ribs.

Open the package of ribs, and place them on a plastic cutting board.

Take your knife and lodge it under that sinewy nastiness on the underside of the ribs.

Pull that nastiness off, and toss it.

Split each rib, then cut the whole rack in two.

Put a few cups of marinade into a plastic bag.

Add the ribs to the plastic bag.

Put the sealed plastic bag into a big bowl. Then, repeat all previous steps for the second rack of ribs.

Put them in the fridge, and leave them there overnight!

The next day…

I prefer to cook the ribs hot and fast at first, charring them. Then I place them offset from the fire for a while to finish. You can optionally baste the ribs with the marinade while they are cooking, or give them a full dunk a few times while cooking. Doing so will result in tastier ribs.

This is how you cook the ribs.

These are done ribs.

Have fun!