Although this is another slow-cooked grill recipe, you could certainly make it in the oven in a roasting pan or even in a slow cooker. I just needed a change from my usual rub flavors of chili powder, smoked paprika, cumin, and brown sugar. I still want the same tender, pulled pork in the end, but I’ll combine it with some Napa cabbage in a tortilla for a kind of fusion soft taco, drizzled with a honeyed hot sauce.
This marinade is wet, but thick, so it sticks to the meat better during the long cooking process.
Asian-Marinated Country Style Ribs
Set up grill for indirect heat. I used the snake charcoal method to keep the heat between 250°-300° for at least 3 hours.
- 3 lbs country style pork ribs—these are cut from the pork shoulder and may or may not have bones
- 2 tablespoons soy sauce
- 2 tablespoons grated ginger
- 2 large garlic cloves, grated
- 1 tablespoon rice vinegar, unsweetened
- 1 teaspoon sesame oil
- 1 tablespoon Asian hot sauce, like sriracha or chili-garlic sauce
- Napa cabbage, thinly sliced
- tortillas, fajita or soft taco size
- Drizzling sauce: 2 tablespoons Asian hot sauce, like sriracha or chili-garlic sauce; 2 tablespoons honey; 2 teaspoons sesame oil
- Combine marinade ingredients and pour over ribs in large zippered plastic bag. Marinate for at least 2 hours, turning occasionally.
- Place ribs on pre-heated grill over drip pan. Cook with lid closed for about 3 hours or until tender.
- Shred ribs into bit-sized pieces.
- Serve on tortilla with Napa cabbage, drizzled with hot honey sauce.