INGREDIENTS
- 4 lbs. pork side ribs (about 2 racks)
- ¼ cup maple syrup, plus another ¼ cup for glazing
- ¼ cup Chinese cooking wine or Sake
- 2 tablespoons tamari
- 2 tablespoons fish sauce
- 2-inches ginger, grated or minced
- 1 teaspoon sesame oil
- 1 teaspoon black pepper
- ½ teaspoon ground cinnamon
- 2 tablespoons hot water
PEANUT CHILI DIPPING SAUCE
- ½ cup Thai sweet chili sauce
- 2 tablespoons white vinegar
- 2 tablespoons chopped peanuts
- a small handful of Thai basil and/or cilantro, roughly chopped
DIRECTIONS
- Marinate pork side ribs overnight in a large Ziploc bag. Combine ¼ cup of maple syrup with ingredients from cooking wine to ground cinnamon.
- Preheat pellet smoker to 275°F, about 30 minutes, making sure the pellet hopper is full.
- Combine the remaining ¼ cup of maple syrup with 2 tablespoons of hot water and set aside.
- When the smoker is preheated, transfer marinated side ribs onto the grids and cook for an initial 2 hours, flipping occasionally.
- At the 1 ½ hour mark, brush maple syrup and water mixture onto ribs with Broil King’s basting brush, flipping and brushing every 10 minutes or so until the 2 hours have elapsed.
- Wrap ribs in aluminum foil or transfer them into a Broil King rib roaster and cook for another 2 hours, until tender. Cook longer if you prefer American fall-off-the-bone tender.
- As the ribs are cooking, whisk together ingredients for the peanut chili dipping sauce.
- Transfer cooked ribs to a cutting board and slice into individual ribs. Transfer to a large serving plate and serve with peanut chili dipping sauce and some cold beers.
Recipe Styling & Development by Jannell Lo
Photography by Jessica Kalman