Romy’s Ribs With Filipino Seasonings

Total Time: 2 hrs 45 mins Preparation Time: 45 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 4 baby back rib racks (3-4 lbs.)
• 1/2 cup soy sauce
• 1 orange, juice of
• 1 orange, zest of
• 1 lemon, juice of
• 1 lemon, zest of
• 1 lime, juice of
• 1 lime, zest of
• 2 stalks fresh lemongrass, trimmed and thinly sliced
• 1 tablespoon minced fresh ginger
• 2 garlic cloves, minced
• 1 tablespoon paprika
• 2 teaspoons szechuan peppercorns
• 2 teaspoons coriander seeds
• 2 teaspoons cumin seeds
• 2 teaspoons mustard seeds
• 1 teaspoon fennel seed
• 1 dried hot red chile (or 1/2 t. cayenne pepper)
• 2 teaspoons firmly packed light brown sugar
• 2 teaspoons salt
• 2 cups wood chips, soaked for 1 hour in cold water to cover and drained

Recipe

• 1 remove the thin paper skin from the back of each rack of ribs.
• 2 combine all the ingredients for the marinade in a blender; process to a smooth puree.
• 3 pour the marinade over the ribs, turning to coat both sides.
• 4 cover and let marinate 8 hours, in the refrigerator, turning once or twice.
• 5 combine all the ingredients for the rub in a spice mill or blender and grind to a fine powder (for extra flavor, you can toast the spices in a dry skillet over medium-high heat until fragrant, about 3 minutes, before grinding).
• 6 set up grill for indirect cooking, placing a large drip pan in the center; for gas grill, place the wood chips in the smoker box and preheat grill to high, when smoke appears, decrease the heat to medium.
• 7 when ready to cook, remove the ribs from the marinade and blot dry with paper towels.
• 8 rub the spice mix over the ribs on both sides.
• 9 arrange the ribs on the hot grate over the drip pan; cover the grill and smoke-cook the ribs until the meat is very tender and it has shrunk back from the ends of the bones, 1 ½ to 2 hours; replenish wood chips per grill manufacturer’s directions.