Spicy Ginger-honey Spare Ribs, Grill-smoked

Summary

Ingredients

• 4 rib / s spare ribs, approx. 2.5 kg

For the marinade:

• 1 ½ piece (s) ginger, the size a thumb
• 2 large cloves garlic
• 3 tablespoon oil, e.g. sunflower oil
• 1 teaspoon sesame oil, dark
• 0.5 teaspoon ½ curry paste, red, who likes more?
• 1 teaspoon tomato paste
• 1 tablespoon rice vinegar
• 3 tablespoon balsamic vinegar, darker
• 250 g honey, more liquid
• 400 g tomatoes, passed
• 3 tablespoon soy sauce, dark
• 3 tablespoon soy sauce, light
• 2 tablespoon Worcestershire sauce
• 0.5 ½ lemon (s), juice from it

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Instructions

1. Wood chips are needed for smoking, I chop those from my cedar stocks, it`s a matter of taste, I just like this resinous smoke.
2. For the marinade and sauce, use approx. 2/3 for marinating, serve the rest as BBQ sauce. Finely grate the ginger and crush the cloves of garlic. Sweat in the oil and sesame oil. Stir in the curry paste and tomato paste until a creamy mixture is formed. Deglaze with rice vinegar and balsamic vinegar and bring to the boil. Add the honey and mix. Stir in the tomatoes. Add soy sauces, Worcestershire sauce and lemon juice. Bring to the boil while stirring.
3. I have the butcher cut the ribs in half so that I have pieces about 15-20 cm long.
4. Cover the bottom of a flat bowl with the warm marinade and place the ribs with the meat facing down. Stack the ribs and cover each layer with a little sauce so that especially the meat has a lot of sauce. Cover the bowl and let it cool. Let it steep in the refrigerator for at least 24 hours. Layer a few times in between so that all the ribs are marinated well.
5. To grill and smoke ribs I use a kettle grill and the good briquettes from a well-known grill manufacturer, which actually last a very long time.
6. Soak the wood chips in plenty of water. Let the briquettes glow well. Pile on the sides of the grill, leaving a large area in the middle for the ribs to grill indirectly. Place an aluminum dish filled with water under the free area (catches the fat and sauce and ensures that the ribs do not dry out). The temperature of the closed grill should be around 120 - 140 ° C, above which the ribs will quickly turn black. With the kettle grill, I can easily regulate the temperature through the air holes under the base and in the lid.
7. Stack the ribs with the meat side up, 4 pieces on top of each other work well. Use the marinade remaining in the bowl for further brushing, brush the top ribs with marinade.
8. Spread half a handful of well-drained chips on each of the coal stacks and close the lid. Attention, the temperature will naturally decrease as a result. Do not readjust! Comes back by itself.
9. Change the ribs every 30 minutes so that the lowest ones are on top. Brush with marinade again and add smoke chips. The whole grill-smoking process can take about 2.5 to 3 hours or even longer. If the meat is visibly peeling off the ribs, then they`re good. If the edges look burnt black prematurely, the temperature is too high.
10. With the rest of the sauce, everyone can drown their ribs according to their own taste. Coleslaws are delicious, e.g. the KFC Coleslaw from sukeyhamburg17, fresh salad, raw vegetables and baguette.

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