Tama's BBQ With An Asian Flair

Fire up the grill and enjoy this tasty bbq on pork ribs, with a glass of Zin.

Servings: 4–5

Cook Time: 3 hours, plus overnight marinating

Pair With: a rich Zinfandel.

Source: Recipe and photo courtesy Tama Takahashi, Touring & Tasting Food Editor


Ingredients For the Ribs and Rub
2 racks of pork ribs, membranes removed
1/4 cup paprika
1 teaspoon Thai chile flakes
1 tablespoon dry mustard
1 tablespoon ground ginger
1 tablespoon ground star anise
1 tablespoon cumin
1/2 tablespoon ground black pepper

Ingredients For the BBQ Sauce
3 tablespoons olive oil
1 bunch scallions, chopped
4 cloves garlic, minced
4 tablespoons minced ginger
1 stalk celery, de-ribbed and chopped
1 carrot, chopped
4 tablespoons Thai chile powder
1 tablespoon dry mustard
1/2 cup dark brown sugar
1/2 cup ketchup
2 cups soy sauce
1 cup chopped tomatoes, de-skinned
1 whole star anise
salt and freshly ground black pepper to taste


Directions For the Ribs and Rub
Mix the spices together and rub all over the ribs. Cover and place in the refrigerator overnight or for several hours.

Directions For the BBQ Sauce
In a saucepan, add the oil, scallions, garlic and ginger. Cook over low until the onion is translucent. Add the celery, carrot, chile, mustard, brown sugar, ketchup, soy sauce, and tomatoes and stir until well mixed. Add the tomatoes and star anise and cook over low heat for 2-3 hours or until sauce starts to thicken. Remove the star anise and blend in a food processor. Return to the saucepan and check the seasonings, adding salt and pepper to taste and adding more chile, mustard, sugar or soy as needed. Reduce until thick.

Baste the ribs and grill, basting frequently, over medium until cooked through.