Eddie’s Remarkable Ribs

Name: Eddie’s Remarkable Ribs
Total time: 1 h 30 min
Yield: four to six servings
Cuisine: asian, chinese
Ingredients: 3 racks St. Louis-cut pork ribs weighing about 2 1/4 pounds each; 1 1/2 tablespoons coarse sea salt; coarsely ground black pepper to taste; 2 large cloves garlic, smashed, peeled and minced; 3 medium cloves garlic, smashed, peeled and minced; 1 1/2-inch piece ginger, peeled and minced; 1 cup ketchup; 1/3 cup cider vinegar; 1/3 cup worcestershire sauce; 1/2 cup black ''Chinkiang'' vinegar (available in Asian groceries); 1/3 cup vegetable oil; 2 tablespoons melted butter; 1 tablespoon Tabasco sauce; 1/4 cup Dijon-style mustard; 1/2 cup sugar; 2 tablespoons chili powder; 1 teaspoon salt; freshly ground black pepper to taste; 1 lemon, cut across into 1/4-inch-thick slices

By Molly O'Neill

Updated July 16, 2021

Total Time: 1 hour 30 minutes
Rating: 4(39)
Comments: Read comments

Featured in: Wok Man

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Ingredients

Yield:four to six servings

For the Ribs

3racks St. Louis-cut pork ribs weighing about 2¼ pounds each
1½tablespoons coarse sea salt
coarsely ground black pepper to taste
2large cloves garlic, smashed, peeled and minced

For the Barbecue Sauce

3medium cloves garlic, smashed, peeled and minced
1½-inch piece ginger, peeled and minced
1cup ketchup
⅓cup cider vinegar
⅓cup worcestershire sauce
½cup black ''Chinkiang'' vinegar (available in Asian groceries)
⅓cup vegetable oil
2tablespoons melted butter
1tablespoon Tabasco sauce
¼cup Dijon-style mustard
½cup sugar
2tablespoons chili powder
1teaspoon salt
freshly ground black pepper to taste
1lemon, cut across into ¼-inch-thick slices

Ingredient Substitution Guide

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Preparation

Step 1
About 2 hours before serving, rub the pork on each side with the salt, pepper and garlic and allow it to marinate for 1 hour at room temperature. Meanwhile, build a fire in a kettle-style grill using about 50 briquettes. When the coals are ready, divide evenly on each side of the grill, leaving a space in the center. Place about 7 fresh briquettes on top of the already burning ones. Lay a medium-size disposable pan in the open space to catch the grease. Place the seasoned ribs on a roasting rack, high above the coals, in the center of the kettle. Cover and roast for 30 minutes. Turn and roast 35 more minutes.
Step 2
To make the sauce, mix together all of the ingredients except the lemon and stir to combine completely. squeeze the juice from the lemon into the mixture and then drop the lemon slices in as well and stir.
Step 3
After the ribs have been roasted, remove the grill rack from the kettle. Remove the grease pan and rake the coals out evenly. Replace the grill rack. Use a brush to baste the ribs generously with sauce, turning the ribs as soon as the side facing the heat begins to sizzle and caramelize around the edges. Baste and glaze the ribs at least 5 times on each side. They're done when they just begin to blacken in some spots. Use a sharp knife to separate the ribs, and serve.