Asian St. Louis Ribs with Pineapple & Ginger BBQ Sauce

Ribs
INGREDIENTS:

¼ cup Spanish paprika
1 ½ Tbsp dry mustard
1 Tbsp ground ginger
1 Tbsp ground star aniseA
1 ½ tsp ground allspice
1 ½ tsp kosher salt
1 ½ tsp ground black pepper
1 tsp Thai chile flakes
2 racks St. Louis style pork ribs (12 ribs each), membranes removed
2 cups soy sauce
½ cup peeled and coarsely chopped fresh ginger
6 cloves garlic, smashed
1 Tbsp black sesame seeds
1 Tbsp white sesame seeds
1 bunch scallions, chopped

Ribs
DIRECTIONS:

1. For the ribs: Stir together the paprika, dry mustard, ground ginger, star anise, allspice, salt, pepper and Thai chile flakes in a bowl. Rub the ribs on the top side, wrap in plastic wrap and refrigerate for at least 4 hours and up to 24 hours.
2. Preheat a BBQ on medium to high heat. Remove the ribs from the refrigerator 1 hour before grilling.
3. Combine 4 cups water, the soy sauce, ginger and garlic and divide between two heavy disposable pans.
4. Put one disposable pan of steaming liquid on the grill on the opposite side turn on. Put the ribs on the grill, top-side down, directly over the hot burner and cook until golden brown and a crust has formed, about 10 minutes. Move the ribs to the other side of the grill, over the liquid, and place the other disposable pan with steaming liquid next to them. Put the lid of the grill on and cook until the ribs are tender and juicy, about 2 hours. Add water as necessary to prevent scorching, keep the internal temperature between 225 and 250ºF.
5. Combine the sesame seeds and sprinkle the tops of the ribs. Cut the ribs apart and put on a platter. Scatter the green onions over the top and serve.

BBQ Sauce
INGREDIENTS:

2 Tbsp canola oil
4 cloves garlic, smashed
3 inch fresh ginger, piece peeled and chopped
1 large Spanish onion, coarsely chopped
3 cups ripe pineapple chunks
1 habanero, chopped
1 cup fresh pineapple juice
2 cups hoisin sauce
¼ cup ketchup
¼ – ½ cup dark brown sugar
3 Tbsp ancho chile powder
2 heaping Tbsp Dijon mustard
2 Tbsp honey
2 Tbsp soy sauce
2 tsp ground star anise
1 tsp ground cinnamon
Salt and freshly ground black pepper

BBQ Sauce
DIRECTIONS:

1. Heat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the garlic, ginger and onions and cook until soft, about 5 minutes. Add the pineapple chunks and habanero and cook for 1 minute. Add the pineapple juice and cook until it caramelizes slightly, about 3 minutes. Add the hoisin, ketchup, brown sugar, ancho powder, mustard, honey, soy sauce, star anise and cinnamon and cook until thickened, about 30 minutes.
2. Transfer the mixture to a blender and blend until smooth. Season with salt and pepper. Pour into a bowl and allow cooling to room temperature.

Enjoy, Dean Stefanic