Tangy Asian Ribs & Slaw

The Spice & Tea Exchange
Servings

8 servings

Prep Time

35 minutes

Cook Time

65 minutes

Korean Grill Rub and a hint of peanut butter add a unique twist to mouthwatering ribs while Hickory Smoked Sea Salt and Ginger Teriyaki Spice Blend infuse coleslaw with a zing of summer BBQ flavor!
Tangy Asian Ribs & Slaw

Ingredients

  • 5 Tbsp. Korean BBQ Rub, divided
  • 1 ¼ tsp. Hickory Smoked Sea Salt, divided
  • 5 Tbsp. Honey – Granulated
  • 6 Tbsp. Extra Virgin Olive Oil
  • 1 tsp. Wasabi Powder
  • 4 Tbsp. Ginger Teriyaki Spice Blend
  • 2 Tbsp. Sesame Black Seeds
  • 3 lb rack baby back ribs
  • 6 Tbsp. apple juice
  • 7 Tbsp. rice vinegar, divided
  • 7 Tbsp. peanut butter, divided
  • 1 green cabbage, chopped
  • ½ red cabbage, chopped
  • 2 carrots, shaved

Directions

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    1. TRIM silver skin and excess fat from ribs. Rub with 3 Tbsp. Korean BBQ Rub. Let sit 20 mins. Heat grill to approx 375°F. Grill, covered, over indirect heat for 30 mins. flipping once to brown all parts.
    2. PLACE ribs on aluminum foil and pour on apple juice. Seal tightly. Grill over indirect heat for 30 mins.
    3. WHISK 2 Tbsp. Korean BBQ Rub, 3 Tbsp. rice vinegar, 5 Tbsp. peanut butter, ¾ tsp. Hickory Smoked Sea Salt and Honey - Granulated in saucepan. Simmer 30 seconds.
    4. REMOVE ribs from foil. Baste with glaze. Place on indirect heat. Cover and grill 5 mins. Flip and baste. Repeat for 30 mins.

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    1. WHISK together ½ tsp. Hickory Smoked Sea Salt, 4 Tbsp. rice vinegar, 2 Tbsp. peanut butter, Organic Extra Virgin Olive Oil, Wasabi Powder, and Ginger Teriyaki Spice Blend until smooth.
    2. TOSS in vegetables. Sprinkle with Sesame Black Seeds.
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