Ingredients
Mongolian Marinade
1⁄2 cup hoisin sauce
1 1⁄2 teaspoons sugar
2 1⁄4 teaspoons tamari
2 1⁄4 teaspoons sherry vinegar
2 1⁄4 teaspoons rice vinegar
1 to 2 scallions, roots cut off
1⁄2 teaspoon Tabasco sauce
3⁄4 teaspoon black bean chili sauce or hot garlic sauce
3⁄4 teaspoon peeled and grated fresh ginger
2 1⁄4 teaspoons minced garlic
1⁄4 to 1⁄2 teaspoon freshly ground white pepper
2 tablespoons minced cilantro leaves and tender stems
1 1⁄2 teaspoons sesame oil
1 to 1 1⁄2 slabs spareribs, cut crosswise into 1 1⁄2-inch strips (2 1⁄2 to 3 pounds)
Garnishes
Toasted sesame seeds
Thinly sliced scallions
Sliced Fresno chilis
Additional cilantro leaves
Directions
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For the marinade, whisk together all the marinade ingredients in a stainless steel or ceramic bowl.
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Put the ribs in a sealable plastic bag or a suitable container. Pour the marinade over, making sure all surfaces get coated well. Marinate in the refrigerator for 24 hours, shaking the bag or turning the ribs occasionally.
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To cook the ribs, place them in a smoker and smoke for 2 to 3 hours over low heat. Remove from the smoker to a roasting pan and brush with some of the marinade.
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Roast, covered, for 45 minutes to 1 hour in a 450 degree oven, until the meat is pulling away from the bone. Check several times as they are roasting and add a small amount of water if they are getting too caramelized.
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You can serve the ribs now while they are still hot and sticky, or let them cool and reheat later under the broiler or on a barbecue grill.
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To serve, cut the strips of ribs into individual riblets, and sprinkle liberally with sesame seeds, scallions, Fresno chilis and cilantro.
Serves 6
Reprinted with permission from Big Small Plates by Cindy Pawlcyn with Pablo Jacinto and Erasto Jacinto, copyright © 2006. Published by Ten Speed Press, an imprint of the Crown Publishing Group. Photo Credit: Laurie Smith.
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