Titus Chan Pork Ribs

Titus Chan's Aloha China cookbook has many happy memories for me.  He made cooking simple and inspires creativity.  I tweaked his Barbecued Spareribs making it a bit spicier with the spicy bean curd I accidentally picked up and adding sesame oil with chili oil. Now living in Texas decided to smoke the ribs instead of the oven and pretty happy with the results.

Making this new version of smoky ribs is simple and worth the time to let it marinate overnight and smoke for a few hours instead of an hour in an oven, but I am partial to seeing smoke rings on meat. 

Ingredients

  • 10 pounds of short cut pork ribs
  • 3/4 C golden monk fruit or brown sugar
  • 3 T sea salt
  • 2 t Chinese 5 spice
  • 6 T bean curd, mashed
  • 3 T bean curd liquid
  • 1 1/2 T sesame oil
  • 1 1/2 T chili sesame oil
  • 1 1/2 t salt
  • 3 T monk fruit
  • 1- 2 T minced garlic
  • 1 1/2 C ketchup
  • 2 T honey 

Directions

Dry rub

  1. Mix golden monk fruit salt and 5 spice for a rub in a small bowl.
  2. Sprinkle rub on both sides of rib racks, rest in refrigerator for 4 hours.

Sauce

  1. Combine remaining ingredients.
  2. Cover both sides of ribs with sauce and stack on each overnight.
  3. Smoker set to 350F about 3-4 hours or when the meat exposes the rib bones.  I place the rib rack on wire racks in a restaurant pan since it's easier to clean than the smoker, catching all the drippings.  I add water to the bottom of the pan for extra steaming and moisture.
  4. Cut the ribs between the bones and enjoy chewing on the bite size ribs.