Lightly smoked, flavored with Asian seasonings, this beef back ribs recipe is great served alongside a helping of vegetarian chow mein with a scoop of fried rice. The secret to the flavor of these ribs is in the Asian style marinade.
For maximum flavor, the beef ribs are separated before going into the marinade.
This lovely liquid includes several items you can find at most larger grocery stores. The recipe makes enough marinade
for 2 full back rib slabs, 14 ribs.
Stir together all of the marinade ingredients. Reserve 1/4 cup of the marinade to use as a basting liquid. Pour over ribs in a large baking dish, refrigerate overnight turning several times so each side is bathed in flavor. Or put ribs and marinade into a large heavy duty freezer bag, and slosh the works around every so often. Marinate for 24 to 36 hours.
With all the flavor the marinade offers, use a light flavored wood (apple, alder), or a small amount of a strong flavored wood (oak, hickory, mesquite). Smoke at 225 degrees for 3 to 5 hours, until tender. Baste a few times with the reserved marinade. (Don't use marinade that the ribs had soaked in. Discard it after use.)
Top your ribs with toasted sesame seeds and a few more freshly chopped green onions, and serve with two or three traditional Chinese side dishes. Enjoy!