Slow Smoked Thai Ribs

Yield: 6 servings

Ingredients

• 3 -1 ½ lb racks of baby back ribs, membrane removed
• 3 cups of apple wood chips (750ml)

Thai Marinade

• 2 tablespoons peanut oil (30ml)
• 2 teaspoons of sesame oil (10ml)
• 2 tablespoons fish sauce (30ml)
• 2 tablespoons garlic, minced (30ml)
• 1 tablespoon fresh ginger, minced (15ml)
• ¼ cup chopped fresh cilantro (60ml)
• 2 stalks lemongrass, outer leaves removed and center thinly sliced
• 2 tablespoons sugar (30ml)
• 1 tablespoon of rice wine vinegar (15ml)
• The juice of 2 limes

Dipping & Basting Sauce

• 1 tablespoon rice wine vinegar (15ml)
• ½ cup pineapple juice (125ml)
• The juice of 2 limes
• 2 tablespoons white sugar (30ml)
• 1 tablespoon garlic, chopped (15ml)
• 1 teaspoon chili pure (10ml)
• 1 stalk lemongrass, finely chopped

Directions

1. In a small bowl mix together rice wine vinegar, pineapple juice, lime juice, sugar, garlic, chili puree, and lemongrass.
2. Cover with plastic wrap and refrigerate until time to serve with the ribs.
3. In a large bowl whisk together fish sauce, peanut oil, sesame oil, garlic, ginger, cilantro, lemon grass, sugar, rice wine vinegar and lime juice.
4. Place ribs in a sealable plastic bag. Pour marinade over ribs and place in the refrigerator. Let marinate for 4 hours.
5. Soak only 2 cups (500ml) of the apple wood chips in water for one hour.
6. Prepare barbeque for grilling with indirect heat by preheating one side of the grill to 400°F/200°C or high heat and leaving the other side of the grill off.
7. Prepare a smoke pouch by squeezing the excess liquid from the soaked wood chips and place them on the centre of a large piece of tin foil.  Combine the dry wood chips with the wet and fold the foil around the wood chips creating a pouch.  Using a fork, poke several holes in the smoke pouch and place it under the grate on the heated side of the barbeque.  Close the lid and wait for smoke.
8. Once you have smoke, lower the heat under the smoke pouch to 275°F/135°C or medium heat and place the ribs on the opposite side of the grill where the burner remains off.
9. Close the lid and smoke ribs for 2.5 hours.  Baste Ribs with dipping and basting sauce in the last half hour.