Ingredients
- St. Louis style/cut pork spareribs, St. Louis style/cut2 slab
- Barbecue Rub6 tbsp
- dry hickory chunks, dry
- soy sauce1/4 cup
- hoisin sauce1/4 cup
- sake1/2 cup
- honey3 tbsp
- mirin1 tbsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Peel off the thin membrane on each rib. Season ribs with the barbecue rub and refrigerate for at least 1 hour.
Place hickory chunks in the firebox of a 250°F (120°C) smoker.
Combine remaining ingredients in a large sauce pan over high heat and bring to a boil. Cook, stirring occasionally, for 5 minutes or until slightly thickened. Set aside.
Place ribs in smoker and cook for 5–6 hours, brushing with soy mixture often.
Brush meat sides generously with soy mixture and place under a preheated broiler until deeply browned. Watch carefully or it will burn!
Slice into 1-rib portions and serve.
Broad classification · inferred East Asia — Country unknown; only a broad area is inferred from ingredients/technique（evidence：hoisin sauce、sake、mirin）
