Share
Tangy Asian Ribs & Slaw
Rated 5.0 stars by 1 users
Author:
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!
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
Ribs:
- 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.
- PLACE ribs on aluminum foil and pour on apple juice. Seal tightly. Grill over indirect heat for 30 mins.
- 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.
- REMOVE ribs from foil. Baste with glaze. Place on indirect heat. Cover and grill 5 mins. Flip and baste. Repeat for 30 mins.
Coleslaw:
- 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.
- TOSS in vegetables. Sprinkle with Sesame Black Seeds.