Sunday, November 4, 2012

BBQ Five-Spiced Babyback Rib

fall off the bone five-spiced rib

Spices and Seasonings

1 tbsp five-spice powder
1 tbsp soy sauce
3 cloves chopped garlic

1 tsp garlic salt
1 tsp pepper
1 tsp onion powder

1 can of coke

BBQ Sauce Mix for basting
3 tbsp honey
3 tbsp ketchup
3 tbsp soy sauce
1 tbsp rice wine

  1. Wash pork and place in a large bowl.  Pour 1 can of coke into the bowl or enough to cover it.  Leave in fridge overnight.
  2. Pour away the coke the next day and marinate pork ribs with spices and seasonings for an hour.
  3. Wrap the marinated ribs, bone side down, with aluminum foil and poke several holes on top.  Place a layer of aluminium foil in the centre of the grill.  (Hubby did this because he was using a single burner portable grill.)  Place trivet on top of the foil and put the wrapped pork ribs on the trivet.
  4. Place a metal bowl filled with some water inside the grill.
  5. Cover and grill for 2 1/2 hours between 250 to 275 degrees F (low heat).  Check to make sure that the water in the metal bowl does not run dry and add as necessary..
  6. Open grill cover and unwrapped foil.  Switch to high heat.
  7. Place pork ribs, meat side down, directly on the grate and sear for a few minutes.  
  8. At the same time, heat up the sauce for needed for basting. (optional)
  9. Baste ribs with barbecue sauce mix and cook for another 10 to 15 minutes.  Remove from grill and transfer to a plate.
  10. Drizzle basting sauce over grilled pork ribs and serve warm.

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