I am going to show you how to cook extra thick and juicy ribs. The secret is that you start with extra juicy ribs. The ingredients matter. It’s that simple. But after that, it’s all on you.
These ribs will be marinated in the most amazing flavours that will give you ribs you never had before. They are sweet and spicy and so much more.
- Extra thick cut St. Louis style ribs
- 100 ml of ketchup
- 1 tbsp of ketjap manis
- 1 tsp of Tabasco hot sauce
For the marinade
- 2 tbsp of olive oil
- 6 cloves of garlic
- 9 cm fresh ginger
- 4 rawit peppers
- 1 onion
- 100 grams of tomato puree
- The juice of 1 lemon
- 5 tbsp of ketjap manis
- 100 grams of palm sugar
- Chop fine the garlic cloves and the ginger. Cut the peppers in rings and chop up the onion. Put a pan over medium heat and fry the garlic, ginger and the peppers in a bit of olive oil. When the fragrances come loose, you ad the onion.
- When the onion starts to get soft, you add the tomato puree. Fry this while you keep stirring until you’ve got a thick paste and there is almost no moisture left. This will take around 10 minutes.
- Finish the paste with the lemon juice and ketjap manis and break down the palm sugar until it has dissolved. Now the marinade is finished.
- Cut the pork ribs into single ribs. This will help cook the ribs faster and make more surface area for the marinade to stick to.
- Put the ribs in a ziplock bag and pour in half of the marinade. Push as much air out of the bag as possible before you close it and put it in the fridge for at least four hours.
- Start up your grill with an indirect temperature of around 120 to 140ºC and some smoke wood. Take the ribs out of the marinade, put them on the grates away from the heat, and close the lid. Let the ribs smoke for 4 to 5 hours. Throw away the marinade that was inside the bag.
- While the ribs are smoking, we can make the sauce. Put a pan over medium heat and put the leftover marinade in the pan. Add to that the ketchup, a tablespoon of ketjap manis and Tabasco. Let this cook for a couple of minutes.
- Brush the sauce on the ribs for the last couple of minutes of smoking and let the sauce become soft and sticky.
Big thanks to Napoleon Grills for sponsoring this post.
Please return the favor by visiting their website.
BBQ gear used
Disclosure: Some of the links in this post are affiliate links and if you click on them to make a purchase I will earn a commission. I link these articles because of their quality.