Ingredients
• 12 country style pork ribs
Marinade:
• 250 ml (1 c) soy sauce
• 250 ml (1 c) sherry
• 30 ml (2 tbsp) freshly grated ginger root
• 3 cloves crushed/minced garlic
Dipping Sauce:
• 60 ml (1/4 c) white sugar
• 90 ml (1/3 c) white vinegar
• 180 ml (2/3 c) water
• 60 ml (1/4 c) soy sauce
• 15 ml (1 tbsp) ketchup
• 30 ml (2 tbsp) cornstarch
Preparation
Oven roast ribs at 135°C (275°F) for one hour. Allow ribs to cool to room
temperature. In a medium sized bowl, mix together marinade ingredients.
Place ribs in a shallow glass or non-metallic dish and pour marinade over
top. Cover dish and refrigerate overnight turning once or twice. Remove ribs
from refrigerator and let stand for 30 minutes.
Smoking Method
Preheat Bradley Smoker to 95°C to 105°C (200°F to 220°F). Place ribs on
racks in the Bradley Smoker and using Hickory flavour bisquettes smoke/cook
for between 2 and 3 hours.
To Serve
Serve with dipping sauce.
For dipping sauce: mix together dipping sauce ingredients in a medium
saucepan and bring to a boil. Reduce heat and simmer stirring occasionally
until sauce thickens.
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