Romy’S Ribs With Filipino Seasonings - cooking recipe

Ingredients

Pork and Marinade
4 baby back rib racks (3-4 lbs.)
1/2 cup soy sauce
1 orange, juice of
1 orange, zest of
1 lemon, juice of
1 lemon, zest of
1 lime, juice of
1 lime, zest of
2 stalks fresh lemongrass, trimmed and thinly sliced
1 tablespoon minced fresh ginger
2 garlic cloves, minced
Rub
1 tablespoon paprika
2 teaspoons szechuan peppercorns
2 teaspoons coriander seeds
2 teaspoons cumin seeds
2 teaspoons mustard seeds
1 teaspoon fennel seed
1 dried hot red chile (or 1/2 t. cayenne pepper)
2 teaspoons firmly packed light brown sugar
2 teaspoons salt
Other
2 cups wood chips, soaked for 1 hour in cold water to cover and drained

Preparation

Remove the thin paper skin from the back of each rack of ribs.
Combine all the ingredients for the marinade in a blender; process to a smooth puree.
Pour the marinade over the ribs, turning to coat both sides.
Cover and let marinate 8 hours, in the refrigerator, turning once or twice.
Combine all the ingredients for the rub in a spice mill or blender and grind to a fine powder (for extra flavor, you can toast the spices in a dry skillet over medium-high heat until fragrant, about 3 minutes, before grinding).
Set up grill for Indirect cooking, placing a large drip pan in the center; for gas grill, place the wood chips in the smoker box and preheat grill to high, when smoke appears, decrease the heat to medium.
When ready to cook, remove the ribs from the marinade and blot dry with paper towels.
Rub the spice mix over the ribs on both sides.
Arrange the ribs on the hot grate over the drip pan; cover the grill and smoke-cook the ribs until the meat is very tender and it has shrunk back from the ends of the bones, 1 1/2 to 2 hours; replenish wood chips per grill manufacturer's directions.