Ingredients
- 1000 grams pork ribs
- 16 tbsp Homemade Tomato Paste (see our video on making tomato paste)
- 6 tbsp Hoisen sauce
- 4 tbsp soy sauce
- 3 tbsp rice vinegar
- 3 tbsp sesame oil
- 2 tbsp honey
- 120 ml aged Cachaça or you can use tequila/ whiskey
- 2 thai peppers chopped
- 3 cloves garlic chopped
Servings:
Instructions
- In a medium size mixing bowl, combine the ingredients; the Hoisen sauce, soy sauce, honey, rice vinegar, sesame oil, thai peppers, garlic, and finally the two shots of my special homemade diy-aged cachaça (Tequila is a great substitute) Mix this up well with your fork so it become almost a paste.
- Then add your homemade tomato paste and mix together again. (Your tomato paste should have had no added sugar or salt)
- Next, cover your slab of ribs with the sauce. Make sure that you save some sauce for later and that the bone side is face down on your serving plate. Let that sit for at least 30 minutes to glaze your meat.
- When your fire is ready, place the slab of ribs bone side down towards the fire. Your heat should be medium heat at this point. Cover the grill and I like to leave my ribs for a good 15-20 minutes on the direct heat, but make sure that your flame is not flaring up and burning them.
- After this time, I see the BBQ sauce has really started to bake into the ribs, I remove them from the fire and move my hot coals to one side of the barbecue. Now, I add more sauce to the ribs, place them sideways in my rib racks and return them back on the barbecue. But on the side of my barbecue opposite of the coals so they are being cooked with indirect heat. I let them smoke away for another 60-90 mins.
- Once the meat is tender and falling off the bone, they should be ready to eat. I like to add another quick touch of sauce before I take them out of the smoke. *A trick I have used to keep them moist during this process, is to spray the ribs with vinegar mists while they are smoking away.
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