The Best Kind of Sticky!

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Tender pork ribs swathed in a deeply flavored pineapple and ginger barbecue sauce, slow roasted for hours and finished off with sesame seeds....Well worth the wait.

Asian Spice Rubbed Ribs with Pineapple-Ginger BBQ Sauce with Black and White Sesame Seeds

Serves 4

Total time:  7 hours, 10 minutes 

(3 hours marinating, 3 hours slow roasting)

Ingredients

BBQ Sauce

2 tablespoons canola oil

4 cloves garlic, smashed

3-inch piece fresh ginger, peeled and chopped

1 large Spanish onion, coarsely chopped

3 cups fresh ripe pineapple chunks

1 habanero, chopped

1 cup fresh pineapple juice

2 cups hoisin sauce

1/4 cup ketchup

1/4 to 1/2 cup dark brown sugar (depending on sweetness of pineapple)

3 tablespoons ancho chile powder

2 heaping tablespoons Dijon mustard

2 tablespoons honey

2 tablespoons soy sauce

2 teaspoons ground star anise

1 teaspoon ground cinnamon

Salt and freshly ground black pepper

Ribs

1/4 cup Spanish paprika

1 1/2 tablespoons dry mustard

1 tablespoon ground ginger

1 tablespoon ground star anise

1 1/2 teaspoons ground allspice

1 1/2 teaspoons kosher salt

1 1/2 teaspoons ground black pepper

1 teaspoon Thai chile flakes

2 racks St. Louis style pork ribs (12 ribs each), membranes removed

2 cups soy sauce

1/2 cup peeled and coarsely chopped fresh ginger

6 cloves garlic, smashed

1 tablespoon black sesame seeds

1 tablespoon white sesame seeds

1 bunch scallions, chopped

Preparation

The Sauce 

Heat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the garlic, ginger and onions and cook until soft, about 5 minutes. Add the pineapple chunks and habanero and cook for 1 minute. Add the pineapple juice and cook until it caramelizes slightly, about 3 minutes. Add the hoisin, ketchup, brown sugar, ancho powder, mustard, honey, soy sauce, star anise and cinnamon and cook until thickened, about 30 minutes.

Transfer the mixture to a blender and blend until smooth. Season with salt and pepper . Pour into a bowl and allow to cool to room temperature.

The Ribs 

Stir together the paprika, dry mustard, ground ginger, star anise, allspice, salt, pepper and Thai chile flakes in a bowl. Rub the ribs on the top side, wrap in plastic wrap and refrigerate for at least 4 hours and up to 24 hours.

Grilling*

Preheat your charcoal grill with about 80 briquettes off to 1 side, or gas grill set up for indirect grilling. (flame on one side, one side off) Remove the ribs from the refrigerator 1 hour before grilling.

Combine 4 cups water, the soy sauce, ginger and garlic and divide between two heavy disposable pans.

If using a charcoal grill: Put one disposable pan of steaming liquid on the bottom grate of the grill on the opposite side of the coals. Put the top grate on and heat well. Put the ribs on the grill, meat side down, directly over the hot coals and cook until golden brown and a crust has formed, about 10 minutes. Move the ribs to the other side of the grill, over the liquid, and place the other disposable pan with steaming liquid next to them over the coals. Put the lid of the grill on and open the vents on top halfway. Cook until the ribs are tender and juicy, about 2 hours. Add water as necessary to prevent scorching, and coals to keep the internal temperature between 225 and 250°F

If using gas grill:  Heat the grill to 450°F.  Put one disposable pan of steaming liquid on the bottom grate of the grill on the opposite side of the flames. Put the ribs on the grill, meat side down, directly over the flames and cook until golden brown and a crust has formed, about 8 minutes. Reduce temperature to 325°F. Move the ribs to the other side of the grill, over the liquid, and place the other disposable pan with steaming liquid next to the ribs on the flame side. Close the lid of the grill 3/4's of the way.  Cook until the ribs are tender and juicy, about 2 hours. Add water as necessary to prevent scorching, and reduce the heat to keep the internal temperature between 225 and 250°F.

If using charcoal, finish the ribs by moving them back over the hot coals and turning and basting with sauce for 15 to 20 minutes. If using a gas grill, brush liberally with sauce for 15 to 20 minutes before removing from the grill.

Plating/Presentation

Combine the sesame seeds and sprinkle the tops of the ribs. Cut the ribs apart and put on a platter. Scatter the green onions over the top and serve with home made potato salad, coleslaw and baked beans or a chilled crisp salad!

*You may also roast these ribs in the oven. Preheat oven to 325°F.  Wrap the ribs in aluminum foil and set on a lipped cookie tray. Cook on the middle rack of the oven for 3 hours.  After 3 hours, unwrap your ribs to expose them to direct heat (leaving the foil under the ribs to catch the drippings).  Turn oven temperature up to 375°F. and baste ribs with the barbecue sauce and cook for addition 10 minutes.  

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