Asian BBQ Pork Ribs

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CHARLOTTE – Trying something new this spring- how about Asian Barbecue Ribs!  This recipe will give you flavors of smoke, char, sweet, sour, and spice.  Given the still cool spring nights of the Piedmont, this recipe works well for any night of grilling.  Be prepared to share with your neighbors, as the aroma and essence will permeate your general address.  Give yourself a bit of time, a few local craft beverages, I prefer Footbridge from The Dreamchaser’s Brewery in Waxhaw, but any milder IPA will work, as wheat beer or heavy beers may interfere with the acids and pungent of this dish! Now, strike up the grill, put on some good barbecue (try Gov’t Mule self titled album), and make some memories! Enjoy~

Asian BBQ Pork Ribs (makes 6-8 servings)

Prep Time: 35 Minutes | On the Table: 2-3 hours

 2 packs St. Louis Rib Racks  |  1 tablespoon Chinese 5 Spice  |  2 Bay Leaves

1 Small Onion, cut into ¼   |  1 Carrot  |  4 pods of Garlic  |  ¼ cup Cilantro, fresh

2 cups Apple Juice  |  2 cups Beef Broth  |  1 can Chipotle Adobo | ¼ cup Vinegar


4 tablespoons Honey  |  4 tablespoons Soy Sauce

4 tablespoons Rice Wine Vinegar  |  4 tablespoons Ketchup

4 tablespoons Hoisin Sauce  |  1 Lemon  |  ½ teaspoon Coriander, ground

4 tablespoons Mirin Rice Wine  |  3 tablespoons Sesame Oil

3 Cloves Garlic, minced  | 1 tablespoons Ginger, minced

½ teaspoon Chinese 5 Spice


***START THIS THE NIGHT PRIOR*** Start by selecting meaty St. Louis style ribs from your local butcher.  The meat should be firm- once you unwrap the ribs, pull any extra sinew off the backside. In a high-speed blender, place the chipotles (with the sauce), apple juice, garlic pods, vinegar, beef broth and cilantro and mix on high until liquefied and completely blended.  Place both ribs in the marinade, cover and refrigerate overnight.   3-4 hours prior to service, preheat your oven to 275 degrees.  NOW- Turn on your grill to medium-high and cover.  Quickly remove the ribs from the marinade and set the marinade aside.  Rub the ribs with the 5 Spice and salt.  Mark the meat on the grill on the front back to get some caramelization (turn off the grill now).  Place the ribs back into a shallow pan, pour the marinade over top along with the onion, bay leaf and large chopped carrot. Cover with foil and place in the oven for 2 hours.

To make the Barbecue sauce, simply place all of the items in a stainless steel bowl and mix well with a whisk.

After two hours, remove the rib pan from the oven and remove the ribs from the cooking stock.  Let sit out for 10 minutes, then cut into single or double ribs.  Turn your grill on medium- low and baste the ribs with ½ of the barbecue sauce for 10-12 minutes, turning the ribs over every 2-3 minutes.  For service, drizzle with the barbecue sauce and serve with grilled vegetables and Jasmine rice.  Share meals together, Food is Life, Food is Love!

Chef Glenn is a corporate chef based in Waxhaw- please send any feedback to

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Chef Glenn
Glenn started his culinary career at the tender age of 14 in Baltimore, Maryland and was nourished by his Grandmothers love of cooking. Glenn trained at the Ritz-Carlton Hotel Company and Graduated with honors at Baltimore International Culinary College. Glenn's thirst for use of local and indigenous foods go back to his early years being raised near the Chesapeake Bay Region of Maryland. Throughout history, Food is a part of life, celebrations, fellowship and community and even in one's passing. Food is LIFE! Food is LOVE!