Do you guys have any unorthodox sauces for ribs you'd like to share?

[moonshine w]

I tried a maple bbq sauce for my ribs last weekend and it was even better than my regular red bbq sauce IMO.  The experiment has got me wondering what other unusual sauces I can try out.  I've been considering a mustard sauce, but I hear it better on butt than ribs - please let me know if you disagree.  Any suggestions/recipes would be hugely appreciated!

Thanks

 

[jirodriguez]

Hot Asian Teriyaki ribs are really tastey!

In a blender put:

• 1 big handfull of cillantro (stems and all)
• 1 bunch of green onions
• 1 or 2 serrano peppers
• 1-2 TBS Siracha hot sauce
• 1 inch of rough diced ginger (just break it up so the blender can handle it)
• 1 C soy sauce
• 1/2 C Yoshidas Orginal Gourmet sauce
• 4 or 5 cloves of garlic
• 1/2 C honey (optional)
• juice from 2 fresh limes
• 2 TBS sesame oil

Blend that all into a thickish paste and smear it over your ribs and let them sit for at least 6 hrs. (I usually do overnight). Fire up the smoker, sprinkle the ribs with some sesame seed (optional), and toss the ribs in, I like to use a fruit wood with this marinade/paste - usually cherry. Baste the ribs about once every hour and a half with more Yoshida's - and for a real treat brush them right at the end with more yoshidas then give them a nice char on a hot grill.

Really tastey ribs that are a change from your basic rub and sauce profile.

 

[moonshine w]

wow, that sounds great!  i'll give em a try some time!

 

[dls1]

Continuing the Asian theme.....

Mongolian Pork Marinade and Sauce

• 1 cup hoisin sauce
• 1 tablespoon sugar
• 1 ½ tablespoons tamari soy sauce
• 1 ½ tablespoons sherry wine vinegar
• 1 ½ tablespoons rice vinegar
• 2 scallions, minced ( use all the white part and 2/3 of the green part)
• 1 teaspoon Sriracha Tuong Ot sauce (Huy Fong brand preferred)
• 1 ½ teaspoons chili sauce ( Lee Kum Kee black bean brand flavor preferred)
• 1 teaspoon chili sauce with garlic (Wei-Chuan brand preferred)
• 1 ½ teaspoons fresh ginger, peeled and grated
• 1 ½ tablespoons garlic, peeled and minced
• ¾ teaspoon freshly ground white pepper
• ¼ cup fresh cilantro leaves and stems, minced
• 1 tablespoon sesame oil
• 2-3 Thai or bird chiles, stemmed and finely minced (Optional for added heat))

Combine all ingredients in a sauce pan, bring to a gentle boil, then reduce and simmer for 30 minutes. Marinate the ribs for at least 4 hours, but preferably overnight. Drain excess marinade and reserve. Smoke the ribs as you normally would and baste them with the reserved sauce hourly. Sometimes, I'll smoke the ribs for 2 hours without basting then finish in an oven with the ribs coated with the excess marinade.