Asian Barbecue Ribs
Asian Barbecue Ribs pair slow hickory smoke with a glaze of soy sauce, hoisin, sake, honey and mirin. The glaze is simmered briefly until it thickens, then brushed on repeatedly during the long smoke so it builds into a dark, sticky coat. A final pass under the broiler finishes the surface. Using St. Louis cut spareribs gives you flat, even slabs that cook uniformly and slice neatly into individual ribs.
Instructions
Peel the thin membrane off the back of each slab of ribs. Coat the ribs with the barbecue rub, then refrigerate them for at least 1 hour.
Put the hickory chunks in the firebox of a smoker and bring it to 250°F (120°C).
Combine the soy sauce, hoisin sauce, sake, honey and mirin in a large saucepan over high heat. Bring to a boil and cook for 5 minutes, stirring now and then, until the glaze has thickened slightly. Set it aside.
Lay the ribs in the smoker and cook them for 5 to 6 hours. Brush them often with the soy glaze as they cook.
Brush the meaty side of each slab generously with more glaze and set the ribs under a preheated broiler. Cook until deeply browned, and stay close by, because the sugar in the glaze burns quickly.
Cut the slabs into single-rib portions and serve.
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