Prep Time
25min
Cooking Time
120min
Serves
4
Fuel
Gas
Ingredients
Sauce
Method
01.
Prepare the ribs by removing the silver-skin off the back.
02.
Preheat the grill to 325°F using the bottom burners on low.
03.
In a bowl or shaker, combine the Bone Dust, ginger, garlic, pepper, and brown sugar. Season the ribs thoroughly.
04.
Thread the ribs onto the spit rod, securing them in place with the rotisserie forks. Place the spit rod onto the grill and turn it on. Cook the ribs slowly for an hour and a half until they’ve reached an internal temperature of 165°F. Feel free to add a hint of smoke by using maple, or cherry wood chips and one of our smoker accessories like the smoker tube.
05.
Use the side burner of your grill to make the sauce once the ribs have been cooking for at least 45 minutes. Heat the sesame oil in a saucepan and then add the garlic and ginger, frying them until fragrant – about a minute. Then add the tomato paste, hoisin sauce, soy sauce, and brown sugar. Bring the mixture to a simmer to allow the flavors to meld and the sauce to thicken a little more.
06.
When the sauce is ready, brush the ribs thoroughly, every 2 to 3 minutes until every surface is glazed and the sauce has begun to caramelize to the ribs.
07.
Carefully remove the ribs from the grill and slice between each bone. Serve topped with extra sauce, sesame seeds, and maybe even some hot peppers. Don’t forget the wet-wipes.
