approx. 2 kg pork ribs (e.g. spare ribs, baby back ribs)
Marinade
1 dl palm sugar or prepared palm sugar caramel
1 dl soya
1 dl sesame oil
1/2 dl gochujang chilli paste
1/2 dl rice wine vinegar
small piece of ginger, grated
1-2 fresh chillies, finely chopped
3-4 cloves of garlic, finely chopped
Remove the film from the ribs on the bone side. Mix the marinade ingredients together and allow the flavours of the marinade to settle for a while. Brush 2/3 of the marinade over the ribs. Allow the meat to marinate at room temperature for 60 minutes or even overnight in the fridge, covered.
Preheat the Mustang Teno smoker to approx. 100-120°C using your preferred smoking hook. Place the seasoned pork ribs on grids and smoke in the cupboard for about 4-6 hours. Brush the marinade on the surface of the meat every 1-1 1/2 hours during smoking. You can add wood chips to the chewing bowl during smoking, the more often the more smoke flavour you want on the ribs.
If you are finishing the ribs on the grill or in the oven, you can leave the marinade on at this stage too. Grill the ribs with the seared surface either in the oven at 225 degrees (you can also try finishing under a grill rack) or on a charcoal grill for about 5-10 minutes, turning occasionally. Let the grilled ribs rest for a while before serving. Finally, sprinkle with fresh coriander, sesame seeds and chopped chilli.
