Chinese Smoked Ribs
|Pork loin back ribs/Spareribs||6 Pound|
|Ground turmeric||1⁄2 Teaspoon|
|Celery seed||1⁄4 Teaspoon|
|Dry mustard||1⁄8 Teaspoon|
|Catsup||1⁄2 Cup (8 tbs)|
|Packed brown sugar||1⁄2 Cup (8 tbs)|
|Soy sauce||3 Tablespoon|
|Grated fresh ginger root/2 teaspoons ground ginger||1 Tablespoon|
|Garlic||1 Clove (5 gm), 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 water 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.
Meanwhile, in saucepan combine catsup, brown sugar, soy sauce, ginger, and garlic.
Cook and stir till sugar is dissolved.
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.