Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Honey | 1 tbsp (21g) | 64 |
| Sake | 1 oz (30ml) | 39 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 slabs St. Louis style/cut pork spareribs
- 6 tbsp Barbecue Rub
- Dry hickory chunks
- ¼ cup soy sauce
- ¼ cup hoisin sauce
- ½ cup sake
- 3 tbsp honey
- 1 tbsp mirin
Directions
Peel off the thin membrane on each rib. Season ribs with the barbecue rub and refrigerate for at least 1 hour.
Place hickory chunks in the firebox of a 250°F (120°C) smoker .
Combine remaining ingredients in a large sauce pan over high heat and bring to a boil . Cook, stirring occasionally, for 5 minutes or until slightly thickened. Set aside.
Place ribs in smoker and cook for 5–6 hours, brushing with soy mixture often.
Brush meat sides generously with soy mixture and place under a preheated broiler until deeply browned. Watch carefully or it will burn!
Slice into 1-rib portions and serve.