gregbooras
Moderator
This is my first try at these ribs. I will smoke them for 5 hours, cut each rib and then sauce and place back in the smoker for 30 minutes.
Smoked Vietnamese-Style Ribs
Ingredients:
1-2 racks Baby Back Ribs
Marinade:
6 T BBQ sauce
2.5 T Fish Sauce
2 T Key Lime Juice
2 T Moore’s Marinade (you can use soy)
6 T Brown Sugar
2 T Tamarind – Date Sweet & Sour Sauce
5 T Ketchup
3 T Apple Juice
2 t minced garlic
1 t ginger paste
1 T rice vinegar
½ t onion powder
1 T honey
2 T lemon grass cut up very fine
Wood:
3 oz. Kiawe
Smoker:
235 degrees
Directions:
Add all ingredients into a small sauce pan mix well and simmer over low heat for 20 minutes. Place ribs in 2 gallon zip lock bag along with ¾ of the marinade and place in the refrigerator for up to 24 hours. Remove ribs from marinade and place in smoker for 5 hours. Combine the marinade you saved and the marinade the ribs were in, add to sauce pan and bring to a boil. Add just a bit of corn starch to thicken.
Remove ribs from smoker at 5 hours, cut each rib apart, sauce and then add back to the smoker for 30 minutes.
Greg
Smoked Vietnamese-Style Ribs
Ingredients:
1-2 racks Baby Back Ribs
Marinade:
6 T BBQ sauce
2.5 T Fish Sauce
2 T Key Lime Juice
2 T Moore’s Marinade (you can use soy)
6 T Brown Sugar
2 T Tamarind – Date Sweet & Sour Sauce
5 T Ketchup
3 T Apple Juice
2 t minced garlic
1 t ginger paste
1 T rice vinegar
½ t onion powder
1 T honey
2 T lemon grass cut up very fine
Wood:
3 oz. Kiawe
Smoker:
235 degrees
Directions:
Add all ingredients into a small sauce pan mix well and simmer over low heat for 20 minutes. Place ribs in 2 gallon zip lock bag along with ¾ of the marinade and place in the refrigerator for up to 24 hours. Remove ribs from marinade and place in smoker for 5 hours. Combine the marinade you saved and the marinade the ribs were in, add to sauce pan and bring to a boil. Add just a bit of corn starch to thicken.
Remove ribs from smoker at 5 hours, cut each rib apart, sauce and then add back to the smoker for 30 minutes.
Greg
