Japanese BBQ Ribs Recipe | Asian Ribs

mirin

🥗Healthier: rice vinegar + sugar

💰Cheaper: white wine + sugar

Rice vinegar + sugar mimics the sweetness and acidity of mirin.

sake

🥗Healthier: dry white wine

💰Cheaper: cooking sake

Dry white wine provides a similar flavor profile.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar is less processed and has a lower glycemic index.

pork ribs

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs are leaner, while pork shoulder is more economical.

Season the back of the baby back ribs with a light coating of all-purpose rub, including garlic pepper and sea salt.

Coat the ribs generously with Bashan's Japanese barbecue sauce, which contains cane sugar, organic ginger, green onion, organic rice vinegar, organic garlic, sea salt, and toasted sesame oil.

Place the ribs in the pit barrel cooker and smoke them for approximately 2.5 to 3 hours.

Check the ribs every 30 minutes to an hour, spraying them with water to keep them moist.

After about 1.5 hours, check the internal temperature of the ribs, aiming for around 200°F.

Apply the barbecue sauce to the ribs for the last 15 minutes of cooking to let it set up.

Remove the ribs from the cooker and let them rest for about 10-15 minutes before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens