Ingredients
- For the marinade
- 1/4 cup Vietnamese fish sauce
- 1/4 cup fresh orange juice
- 1/4 cup finely chopped fresh cilantro
- 3 tablespoons dark brown sugar
- 2 tablespoons soy sauce
- 2 tablespoons apple cider vinegar
- 1 tablespoon tamarind paste
- 2 teaspoons grate lime zest
- 1 tablespoon fresh lime juice
- 1 tablespoon finely chopped garlic
- 1 tablespoon finely chopped fresh ginger
- 2 racks spareribs, preferable St. Louis cut
- 3-4 fist size chunks of cherry wood
- 1/4 cup finely chopped fresh cilantro, for garnish
Procedures
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In a small bowl mix together fish sauce, orange juice, 1/4 cup cilantro, brown sugar, soy sauce, vinegar, tamarind paste, lime zest, lime juice, garlic, and ginger to make the marinade.
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Place ribs in an extra-large resealable plastic bag and pour in marinade. Seal bag and toss to coat ribs completely with marinade. Marinate in refrigerator overnight to 24 hours.
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Remove ribs from refrigerator while preparing the smoker or grill. Fire up smoker or grill to 225°F, adding chunks of smoking wood chunks when at temperature. When the wood is ignited and producing smoke, place the ribs in smoker or grill meat side up, reserving marinade.
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Pour reserved marinade into a small saucepan and bring to a boil over high heat and boil gently for 1-2 minutes, then remove from heat.
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Smoke ribs until they have a slight bend when lifted from one end, about 5-6 hours for spare ribs, basting with marinade every hour after 2 hours of smoking.
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Remove ribs from smoker, brush meat side with remaining marinade then grill meat side down over a hot grill or place in a heated broiler meat side-up until sauce caramelizes lightly. Let ribs cool for 5 to 10 minutes, garnish with fresh cilantro, and serve.
