1 1/2 Tbsp Kosher Salt

1 Tbsp freshly ground Black Peppercorns

2 Tsp Onion Powder

2 Tsp Garlic Powder

2 Tsp Sweet Paprika

2 Tsp Vegetable Oil

1 full rack Pork Side Ribs (about 3.5 lbs/1.5 kg), about 1 1/2″ thick

6 C Wood Smoking Chips (Applewood or Hickory recommended)

In a small bowl, combine salt, pepper, onion and garlic powder, and sweet paprika.

Trim any bits of gristle or hanging fat from the ribs. Pat dry with a paper towel. Lightly

coat ribs all over with vegetable oil. Evenly coat ribs all over with spice rub, patting

down firmly to adhere spices to every nook and cranny. Let ribs stand, covered, while

you prepare the bbq.

Soak 2 cups of the wood chips in water for at least 15 minutes. Using heavy duty

aluminum foil, create a large flat pouch and fill with the soaked (and drained) wood chips

and dry chips. Seal the edges and poke a few holes on both sides of your smoking pouch.

Heat your gas bbq to high heat on one side. Place the smoking pouch on the lit side of

the bbq, directly on the grill. Cover and wait until you see smoke coming out of the grill.

Turn heat down to medium low; open the cover and quickly place the ribs on the grate

over the burner not in use. Cook using this indirect heat method, maintaining a

temperature of 250º F for a total cook time of about 4 – 4 3/4 hours, depending on the

weight and thickness of the ribs. (Try not to open the lid too often to peek, as you’ll let

excess heat and smoke escape – if this happens, you may need to turn up the lit burner to

medium for a few minutes to bring the temperature back up.) When ribs are just about

done, turn the lit burner up to medium high heat for 30 mins, helping the outer surface of

the ribs form a nice rich crust. Ribs are done when they are dark brown, tender but with

still a bit of give, and meat starts to shrink slightly away from the bones.

Let ribs rest at least 10 minutes before slicing. Serve warm with a side of Citrus Mojo

Sauce.

Citrus Mojo Sauce

1/2 C Olive Oil

1/4 C finely chopped Garlic (about 10-12 cloves)

1 Tsp ground Cumin

2 Tbsp chopped fresh Oregano

1/2 C freshly squeezed Orange Juice

1/2 C freshly squeezed Lime Juice

1 Tsp Kosher Salt

In a small pot, combine olive oil, chopped garlic, cumin and 1 tbsp chopped oregano.

Bring up to a low sizzle over medium heat, stirring, for about 2-3 minutes, just until

garlic is softened slightly. Take your now aromatic oil off the heat and let cool down to

room temperature. Stir in fresh juices, reserved 1 tbsp chopped oregano and season with

salt. Set aside until ready to use.

• Juice of 1 Orange
• 4 Tbsp Soy Sauce
• 1 Tbsp Blond Miso
• 1 Tbsp Honey
• 1 1/2 lbs Short Ribs
• 2 shallots cut in half
• 2 stalks celery chopped large
• 4 Garlic cloves smashed
• 1/4 C Beef Stock
• 1/4 C picked fresh Mint
• 1/4 C picked fresh Basil
• 1/2 Tsp Sesame Seeds

Preheat oven to 300 degrees.

In a small saucepan combine orange juice, soy, miso, and honey.  Bring to the boil

then reduce to a simmer till all ingredients are combined and miso melts away.

Preheat an oven ready Dutch oven, large enough to hold short ribs in a single

layer, to medium high heat.  Season short ribs with salt and pepper then place

them flat inside of Dutch oven, allow to brown.  Flip and repeat then remove ribs. 

Add shallots, celery and garlic and sauté for a couple of minutes in the same

Dutch oven until onions are browned and softened.  Add beef stock and reduce to

almost all the liquid is reduced.  Remove Dutch even from heat and remove all

ingredients from Dutch oven.  Place short ribs flat in a single layer and top with

sauté shallot, celery and garlic.  Add orange soy sauce to pot and cover then

place in preheated oven for 2 hours, or until ribs are fork tender and bones fall

away from the meat.

To serve, gently transfer to a service platter and garnish with fresh herbs and

sesame seeds.

• 1 Lb Thin Cut Korean Short Ribs (look for Miami Short Ribs or LA-Style Short Ribs)
• 1/2 Cup Low Sodium Soy Sauce
• 1/2 Cup Pineapple Juice
• 1/4 Cup Honey
• 2 Tbsp Minced Fresh Garlic
• 1 Tbsp Grated Fresh Ginger
• 1 Tbsp Toasted Sesame Oil
• 2 Red Thai Chilis, whole, smashed with side of knife
• 3 Tbsp chopped Green Onion bottoms (white parts only)
• 3 Tbsp chopped Green Onion tops (green parts only), reserved for garnish

In a small bowl, combine soy sauce, pineapple juice, honey, garlic, ginger, sesame oil, chilis and white part of green onions. Pour over short ribs and marinate, refrigerated, for up to two hours. Do not overmarinate, as the ribs will overtenderize and take on an unpleasant mushy texture. 

Preheat a large cast iron grill to medium high. Brushing marinade onto ribs, grill over medium high heat until nicely charred but not overcooked inside, about 2-3 minutes per side. 

Transfer to a service platter and garnish with reserved chopped green onion tops. Serve hot.