Apple-Smoked Char Siu Pork Ribs

By Sprig Originals ✓ · cooked up in Sprig

Sticky Chinese barbecue flavour meets low-and-slow smoking. Spare ribs get a simple five-spice salt rub, four and a half hours over apple wood at 250°F, then a hoisin-honey glaze that sets into a lacquered, tacky finish. Twelve ingredients, mostly from the pantry, and the smoker does all the work while you get on with your day.

Ingredients

• 2 racks pork spare ribs, St. Louis cut (about 5 lb total)
• 1 tbsp kosher salt
• 3 tsp Chinese five-spice powder
• 2 tsp garlic powder
• 3 tbsp Shaoxing wine or dry sherry
• 3 chunks apple wood chunks (or 2 cups apple wood chips)

• 1/2 cup hoisin sauce
• 1/4 cup soy sauce
• 1/2 cup honey
• 2 tbsp rice vinegar

• 2 tbsp toasted sesame seeds
• 3 scallions, thinly sliced

Instructions

1. Pull the papery membrane off the bone side of each rack (grab a corner with a paper towel and peel). Pat the ribs dry. Mix the salt, 2 teaspoons of the five-spice and the garlic powder, then rub it over both sides of both racks. Leave at room temperature for 30 minutes while the smoker heats.
2. Set up your smoker for indirect cooking at 250°F and add the apple wood chunks once the fire is settled and the smoke runs thin and blue. Apple gives a mild, slightly sweet smoke that suits the five-spice without overpowering it.
3. Lay the racks bone side down on the grate, not touching. Smoke undisturbed for 3 hours, until the surface is dry to the touch, deep mahogany, and the meat has pulled back about 1/4 inch from the bone ends. Internal temperature will be around 165°F and stalled — that is normal.
4. Lay each rack on a large sheet of heavy foil, splash 1 1/2 tablespoons of Shaoxing wine and 1 tablespoon of the honey over each, and wrap tightly meat side down. Return to the smoker for 1 1/2 hours, until an instant-read thermometer slid between the bones reads 200°F to 203°F and the probe goes in with no resistance.
5. While the ribs are wrapped, simmer the hoisin, soy sauce, remaining honey, rice vinegar and remaining 1 teaspoon five-spice in a small saucepan over medium heat for 3 to 4 minutes, until glossy and just thick enough to coat a spoon. Take off the heat.
6. Unwrap the racks (save the foil juices for another use or discard), return them meat side up to the smoker, and brush generously with the glaze. Smoke uncovered for 20 to 30 minutes more, brushing once more halfway, until the glaze is tacky rather than wet and the ribs read 203°F. They should sag and crack on the surface when lifted from the centre with tongs.
7. Rest the racks on a board for 10 minutes, then slice between the bones. Scatter with sesame seeds and scallions and serve with any remaining glaze on the side.

Chef's tips

Nutrition (per serving, estimated)

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