Hakka-Style Smoked Pork Ribs

Ingredients

In this Hakka adaptation, we infuse the traditional Central Texas-style barbecue with Hakka flavors and spices. The marinade includes Hakka spices such as star anise, Sichuan peppercorns, and dried chili flakes, adding a unique twist to the dish. Additionally, the ribs are slow-smoked using traditional Hakka smoking techniques, which impart a distinct smoky flavor and aroma. We alse have the original recipe for Central Texas-Style Barbecue, so you can check it out.

• 2 racks of pork ribs (about 2 kg / 4.4 lbs) 2 racks of pork ribs (about 2 kg / 4.4 lbs)
• 1/4 cup (60 ml) soy sauce 1/4 cup (60 ml) soy sauce
• 2 tablespoons ginger paste 2 tablespoons ginger paste
• 2 tablespoons garlic paste 2 tablespoons garlic paste
• 1 tablespoon Hakka five-spice powder 1 tablespoon Hakka five-spice powder
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• 1 teaspoon dried chili flakes 1 teaspoon dried chili flakes
• 1 teaspoon Sichuan peppercorns, crushed 1 teaspoon Sichuan peppercorns, crushed
• 1 teaspoon star anise powder 1 teaspoon star anise powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 30g, 10g
• Carbohydrates (total, sugars): 2g, 1g
• Protein: 40g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   Preheat your smoker to 225°F (107°C).
2. 2.
   In a bowl, combine soy sauce, ginger paste, garlic paste, Hakka five-spice powder, brown sugar, dried chili flakes, Sichuan peppercorns, star anise powder, salt, and black pepper.
3. 3.
   Place the pork ribs in a large dish and pour the marinade over them. Rub the marinade into the ribs, ensuring they are evenly coated. Cover the dish and refrigerate for at least 4 hours, or overnight for best results.
4. 4.
   Remove the ribs from the refrigerator and let them come to room temperature.
5. 5.
   Place the ribs on the smoker rack and smoke for approximately 4-5 hours, or until the internal temperature reaches 195°F (90°C).
6. 6.
   Once cooked, remove the ribs from the smoker and let them rest for 10 minutes before slicing.
7. 7.
   Serve the Hakka-Style Smoked Pork Ribs hot and enjoy!

Treat your ingredients with care...

• Pork ribs — Choose meaty and well-marbled ribs for the best flavor and tenderness.
• Hakka five-spice powder — If you can't find pre-made Hakka five-spice powder, you can make your own by combining equal parts ground star anise, ground cloves, ground fennel seeds, ground cinnamon, and ground Sichuan peppercorns.

Tips & Tricks

• For a spicier kick, increase the amount of dried chili flakes or add a dash of hot sauce to the marinade.
• If you don't have a smoker, you can achieve a similar result by using a charcoal grill with indirect heat. Place the ribs on the opposite side of the charcoal and follow the same cooking instructions.
• Basting the ribs with the marinade every hour during smoking will enhance the flavor and moisture.

Serving advice

Serve the Hakka-Style Smoked Pork Ribs as a main dish alongside steamed rice or Hakka-style stir-fried vegetables. Garnish with chopped green onions and sesame seeds for an extra touch of freshness and texture.

Presentation advice

Arrange the sliced Hakka-Style Smoked Pork Ribs on a platter, showcasing their caramelized exterior. Drizzle a little extra marinade on top for a glossy finish. Serve with a side of steamed rice and a vibrant Hakka-style vegetable stir-fry for a visually appealing and delicious presentation.