Chinese Smoked Ribs
6
pounds pork loin back ribs or spareribs
2 tbsp. sugar
1 tsp. salt
1/2 tsp. paprika
1/2 tsp. ground turmeric
1/4 tsp. celery seed
1/8 tsp. dry mustard
Hickory chips
1/2 cup catsup
1/2 cup packed brown sugar
3 tbsp. soy sauce
1 tbsp.
grated fresh gingerroot or 2 tsp. ground ginger
1 clove garlic, minced
Thoroughly
rub the ribs with mixture of sugar, salt, paprika, turmeric,
celery seed, and dry mustard; cover and let stand 2 hours.
About an hour before cooking time soak hickory chips in
enough wtaer to cover; drain. In covered grill place slow
coals on both sides of drip pan. Sprinkle coals with dampened
hickory chips. Place ribs, bone side down, on grill; lower
grill hood. Grill ribs over slow coals about 30 minutes.
Turn meat and grill about 30 minutes more. Sprinkle coals
with chips every 20 minutes. (If the thin end of spareribs
cooks too quickly, place foil under thin end of ribs and
continue cooking.) Meanwhile, in saucepan combine catsup,
brown sugar, soy sauce, ginger, and garlic. Cook and stir
till sugar is dissoved. Brush mixture on both sides of
ribs and grill., uncovered, till done. 10 to 15 minutes
more. Heat any remaining sauce and serve with ribs. Makes
6 servings.
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