Korean BBQ Ribs with Sweet & Sour BBQ Sauce

• Meat

  • 1 slab Pork, ribs

• Produce

  • 10 cloves Garlic, Roasted
  • 2 tbsp Ginger
  • 3 tsp Onion powder
  • 3 tsp Powdered garlic

• Condiments

  • 1 cup Chili sauce, Asian sweet
  • 1 cup Ketchup
  • 2 tbsp Oyster sauce
  • 6 tbsp Soy sauce, low sodium
  • 6 tbsp Sriracha

• Baking & Spices

  • 3 tsp Black pepper
  • 14 tsp Brown sugar
  • 4 tbsp Chili paste, Asian
  • 2 tbsp Chili powder
  • 3 tsp Creole seasoning

• Oils & Vinegars

  • 1/2 cup Apple cider vinegar
  • 1 Olive oil, Extra Virgin
  • 4 tbsp Rice wine vinegar
  • 2 tbsp Sesame oil

Found on creolecontessa.com

Description

Ingredients

• 1 slab pork ribs
• 2 teaspoons of creole seasoning
• 2 teaspoons brown sugar
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 teaspoons black pepper
• extra virgin olive oil
• 10 cloves roasted garlic
• 6 tablespoons soy sauce, low sodium
• 4 tablespoons rice wine vinegar
• 4 tablespoons Asian Chili paste
• 4 tablespoons Sriracha
• 2 tablespoons sesame oil
• 2 tablespoons oyster sauce
• 2 tablespoon grated ginger
• 2 tablespoons chili powder
• 1 cup Asian sweet chili sauce
• 1 cup ketchup
• 1/2 cup apple cider vinegar
• 1/4 cup brown sugar
• 2 tablespoons sriracha
• 1 teaspoon creole seasoning
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder

Directions

• Rinse ribs and pat dry.
• Place ribs in a dish and coat in olive oil.
• Mix seasoning blend together and coat ribs, rub spices into ribs.
• Add all ingredients into a blender and puree.
• Coat ribs with marinade on both side.
• Cover ribs with foil and marinate for at least 4 hours preferably overnight.
• Remove ribs from refrigerator and prepare smoker.
• Smoke ribs for 4 hours at 275 degrees.
• Add all ingredients to sauce pot, bring to boil, reduce heat and simmer for about 10 minutes.
• Coat ribs in sauce.