Spicy Asian-style spare ribs in a pineapple-ginger sesame barbecue sauce

Ingredients:

Dry marinade for rubbing

• 2 racks of pork ribs (12 ribs each), membranes removed
• 1/4 cup paprika
• 1.5 tbsp mustard powder
• 1 tbsp. ground ginger
• 1 tbsp. ground star anise
• 1.5 tsp ground allspice
• 1.5 tsp salt
• 1.5 tsp ground black pepper
• 1 teaspoon Thai pepper flakes
• 2 cups soy sauce
• 0.5 cup fresh ginger, peeled and coarsely chopped
• 6 cloves garlic, crushed into puree
• 1 tbsp black sesame seeds and 1 tbsp white sesame seeds
• 1 bunch green onions, chopped

Barbecue sauce

• 2 tablespoons of vegetable oil
• 4 cloves garlic, crushed into a puree
• 7.5 cm piece of ginger root, peeled and chopped
• 1 large onion, coarsely chopped
• 3 tbsp. fresh ripe pineapple chunks
• 1 habanero pepper, chopped
• 1 cup fresh pineapple juice
• 2 cups hoisin sauce
• 1/4 cup ketchup
• 1/4 - 0.5 cup brown sugar (depending on the sweetness of the pineapple)
• 3 tablespoons ground ancho pepper
• 2 heaping tablespoons Dijon mustard
• 2 tablespoons of honey
• 2 tablespoons soy sauce
• 2 tsp ground star anise
• 1 teaspoon ground cinnamon

Preparation:

1. BBQ sauceHeat oil in a medium heavy-bottomed saucepan over medium-high heat. Add garlic, ginger, and onion and cook until softened, about 5 minutes.
   
   Add the pineapple chunks and habanero pepper and cook for 1 minute. Pour in the pineapple juice and cook until lightly caramelized, about 3 minutes. Add the hoisin sauce, ketchup, brown sugar, ground ancho chili, mustard, honey, soy sauce, star anise, and cinnamon and cook until thickened, about 30 minutes.
2. Transfer to a blender and blend until smooth. Season with salt and pepper. Pour into a bowl and let cool at room temperature.
3. RibsIn a bowl, combine paprika, dry mustard, ground ginger, star anise, allspice, salt, black pepper, and Thai pepper flakes. Rub the mixture onto the fleshy side of the ribs, wrap them in plastic wrap, and refrigerate for 4 to 24 hours.
4. Preheat a charcoal grill with approximately 80 charcoal briquettes per side, or a ceramic charcoal grill like a Kamado with the ceramic plate removed. One hour before grilling, remove the ribs from the refrigerator and let them come to room temperature.
5. Combine 4 cups water, soy sauce, ginger and garlic and divide the mixture between two large disposable baking sheets.
6. When using a charcoal grillPlace one baking sheet with hot liquid on the bottom rack, on the side without coals. Adjust the top rack and heat thoroughly. Place the ribs on the grill grate, meat side down, directly over the hot coals and cook for about 10 minutes, until golden brown and crispy.
7. Transfer the ribs to the other side of the grill, above the liquid, and place a second baking sheet next to them (directly over the coals). Close the grill lid and open the vent halfway. Cook for about 2 hours, until the ribs are tender and juicy. Add water if necessary to prevent burning and maintain a grill temperature between 110°C and 120°C.
   
   If you're grilling on a charcoal grill, finish cooking the ribs by moving them to the grate on the coal side and cooking for 15-20 minutes, turning and basting with sauce.
8. When using a ceramic charcoal grillRemove the ceramic plate and preheat the grill grate. Place the ribs on the grate over the coals, meaty side down, and grill for about 10 minutes, until crispy and golden brown.
   
   Remove the ribs and grate and replace with a ceramic plate. Place one of the baking sheets with liquid on it. Replace the grate with the ribs. Close the grill lid and cook for about 2 hours, until the ribs are tender and juicy. Add water as needed to prevent burning and maintain a grill temperature between 110°C and 120°C.
   
   If you used a ceramic grill, leave the ceramic plate on and generously baste the ribs with the sauce 15-20 minutes before removing from the grill.
9. Mix the sesame seeds and sprinkle them over the ribs. Cut the ribs into pieces and arrange them on a platter. Sprinkle with green onions and serve.