Back Ribs Asian Spice Rubbed with Pinapple Ginger Barbeque Sauce

By Gibby

Another Bobby Flay recipe. You can tell that I like his style. I always steam my ribs cut up for an hour the get the fat out and soften the ribs. The secret is to move them from the steamer to the grill without lettiing them cool off. If they cool offf they will be tough.

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 pork back 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

Details

Servings 4
Adapted from foodnetwork.com

Preparation

Step 1

For 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

For the Rub:
Stir together the paprika, dry mustard, ground ginger, star anise, allspice, salt, pepper and Thai chile flakes in a bowl.

Cut ribs into sections of 2 to 3 ribs each and place on edge in streamer (use vegetable steamer in large stock pot with water to bottom of steamer deck. Steam ribs for 1 hour. Make sure that they don't boil dry. When finished they should be firm but fully cooked with most fat rendered.

Without letting them cool rub with Asian spice mix on both sides. Place on Grill over medium high heat. Cook turning over after 3 minutes. Once you have done both sides, brush the exposed surface wiht the prepared barbeque sauce and then turn with sauce side down. Brussh second side with sauce. Turn after 3 mionutes and baste exposed side, repeat process 2 more times.

Move to serving platter wth meat side up. 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.