These ribs are the bomb!
I usually prep my rub and sauce the night before so I can get the ribs immediately on the BBQ the next day and have them on the table in less than 30 minutes. They are super easy to make, and lip smacking good, making them a weeknight favourite at my house. They’re packed with flavour; a little sweet, a little sour, and a little salty and the extra fat in this particular cut of ribs makes them extra juicy. (Feel free to use this recipe with regular ribs too). Look for them at your butcher’s counter and make some extra rub to keep on hand. You’ll be making these again before you know it!
Ingredients
For the sauce
2 tbsp oyster sauce
lime rind from 1 lime, grated
lime juice from 1 lime
2 tbsp rice wine vinegar
2 tbsp honey
2 tbsp sesame oil
For the spice rub
1 tsp Chinese five spice
1/2 tsp cinnamon
1 tsp crushed fennel seed
salt and pepper to taste
1 tsp hot smoked paprika
1 dozen Texas Style side ribs, individually cut
Directions
Generously salt and pepper the ribs.
Mix up spice rub and rub it into the ribs.
Combine the sauce ingredients and whisk together.
BBQ the ribs according to your preference. I have used side ribs here, which have a little more fat than back ribs and are a lot cheaper. I like to slow cook them, which means BBQ’ing over high heat to start and then moving them off heat to finish.
More details on this. First, I like to start by turning all of my burners on high until my grill is scorching hot. I put my ribs right on the grill and char them on both sides, 4-5 minutes per side. You really have to watch over the ribs at this point, as there will be flare ups.
Part two of my method is to move the ribs off heat to finish cooking them. I do this by leaving my outside burners on high, and turning off my two middle burners entirely. Pile up the ribs on the two middle burners, and you can start to brush them with the marinade. They can cook off heat here for about 20-30 minutes (depending on the thickness of the meat), and you should brush them with the marinade 2 or 3 times during this period.
Once you’re ribs turn golden brown and are done, serve immediately!
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