Prep 45 mins
Cook 2 hrs
Romy Dorotan, Cendrillon Restaurant, by way of Steven Raichlen’s The Barbecue Bible.
Pork and Marinade
- 4 baby back rib racks (3-4 lbs.)
- 1⁄2 cup soy sauce
- 1 orange, juice of
- 1 orange, zest of
- 1 lemon, juice of
- 1 lemon, zest of
- 1 lime, juice of
- 1 lime, zest of
- 2 stalks fresh lemongrass, trimmed and thinly sliced
- 1 tablespoon minced fresh ginger
- 2 garlic cloves, minced
- 1 tablespoon paprika
- 2 teaspoons szechuan peppercorns
- 2 teaspoons coriander seeds
- 2 teaspoons cumin seeds
- 2 teaspoons mustard seeds
- 1 teaspoon fennel seed
- 1 dried hot red chile (or 1/2 t. cayenne pepper)
- 2 teaspoons firmly packed light brown sugar
- 2 teaspoons salt
- 2 cups wood chips, soaked for 1 hour in cold water to cover and drained
- Remove the thin paper skin from the back of each rack of ribs.
- Combine all the ingredients for the marinade in a blender; process to a smooth puree.
- Pour the marinade over the ribs, turning to coat both sides.
- Cover and let marinate 8 hours, in the refrigerator, turning once or twice.
- Combine all the ingredients for the rub in a spice mill or blender and grind to a fine powder (for extra flavor, you can toast the spices in a dry skillet over medium-high heat until fragrant, about 3 minutes, before grinding).
- Set up grill for Indirect cooking, placing a large drip pan in the center; for gas grill, place the wood chips in the smoker box and preheat grill to high, when smoke appears, decrease the heat to medium.
- When ready to cook, remove the ribs from the marinade and blot dry with paper towels.
- Rub the spice mix over the ribs on both sides.
- Arrange the ribs on the hot grate over the drip pan; cover the grill and smoke-cook the ribs until the meat is very tender and it has shrunk back from the ends of the bones, 1 ½ to 2 hours; replenish wood chips per grill manufacturer’s directions.