ASIAN PINEAPPLE-GINGER BBQ SAUCE AND RIBS

Asian Pineapple-ginger BBQ Sauce and Ribs image

Number Of Ingredients 30

Ingredients

2 tablespoons canola oil
4 cloves Garlic
3 Fresh ginger - 3 inches
1 Spanish onion - 1 large
3 cups fresh ripe pineapple chunks
1 habanero
1 cup Pineapple juice
2 cups Hoisin Sauce
1/4 cup Ketchup
1/4 to 1/2 cup Brown sugar
3 tablespoon ancho chile powder
2 tablespoon Dijon mustard
2 tablespoon honey
2 teaspoon soy sauce
1 teaspoon ground cinnamon
1/4 cup Spanish paprika
1 1/2 tablespoon dry mustard
1 tablespoon ground ginger
1 tablespoon ground star anise
1 1/2 teaspoon ground allspice
1 1/2 teaspoon kosher salt
1 1/2 teaspoon ground black pepper
1 teaspoon Thai chile flakes
2 recipe Pork ribs - 2 racks
2 cups soy sauce
1/2 cup coarsely chopped ginger
6 clove garlic
1 tablespoon black sesame seeds
1 tablespoon white sesame seeds
1 bunch scallions - chopped

Steps:

Heat oil over med-high heat in a heavy bottomed saucepan, add the garlic, ginger and onions and cook until soft, about 5 mins
Add the pineapple chunks and habanero and cook for 1 min.
add the pineapple juice and cook until it caramelizes slightly, about 3 mins.
add the hoisin, ketchup, brown sugar, ancho power, mustard, honey, soy sauce star anise and cinnamon and cook until thickened, about 30 mins.
Transfer the mixture to a blender and blend until smooth, season with salt and pepper, allow to cool to room temperature
For the ribs: stir together the paprika, dry mustard, ground ginger, star anise, allspice, salt, pepper and Thai chile flakes in a bowl.
Rub the ribs on the top side, wrap in plastic wrap and refrigerate for at least 4 hours and up to 24 hours
Preheat charcoal grill with about 80 briquettes off to 1 side
remove the ribs 1 hour before grilling
Combine 4 cups of water the soy sauce, ginger and garlic and divide between two heavy disposable pans
If using a charcoal grill, put one disposable pan of steaming liquid on the bottom grate of the grill on the opposite side of the coals
Put the top grate on and heat well, put the ribs on the grill top-side down directly over the hot coals and cook until golden brown and a crust has formed, about 10 minutes
Move the ribs to the other side of the grill over the liquid and place the other disposable pan with steam liquid next to them over the coalsPut lid of the grill on and open the vents on top halfway
Cook until the ribs are tender and juicy, about 2 hours. Add water as necessary to prevent scorching and coals to keep the internal temperature between 225 and 250 degrees
If using charcoal finish the ribs my moving them back over the hot coals and turning and basting with the sauce for 15-20 minutes
Combine the sesame seeds and sprinkle the tops of the ribs, Cut the ribs apart and put on a platter and scatter the green onions over the top