• 4 Tbsp soy sauce

  • 2 tsp fresh grated ginger

  • 1 tsp Dizzy Pig Peking rub

  • 2 Tbsp rice wine


  • 1 Tbsp oil

  • 2 tsp fresh grated ginger

  • 1 shallot chopped

  • 1 Tbsp honey

  • 4 Tbsp plum sauce

  • 1 Tbsp soy sauce

  • 1 tsp sesame oil

  • 1 tsp Dizzy Pig Peking spices

  • 1 Tbsp sambal olek or sriracha chiles (optional)


  • 2 Tbsp toasted sesame seeds



  • Remove membrane from back of ribs (a paper towel helps to grip the edge and pull)

  • Cut ribs into individual bones, being careful to leave meat on both sides of the bone

  • Place ribs in plastic bag

  • Mix marinade ingredients together

  • Pour marinade over ribs and work it in contact with ribs

  • Marinate for 1 hour to overnight


  • Preheat grill for direct grilling over medium high heat (350-400°F), or preheat your oven to 350°F

  • Remove ribs from marinade

  • Season generously with Dizzy Pig Peking on all sides

  • Grill ribs for 15-20 minutes, turning every 5 minutes or so, until well browned on all sides


  • Place in pan (I use a disposable aluminum pan)

  • Add 1/4 cup water or pork stock

  • Cover tightly with aluminum foil

  • Prepare grill at 300°F for indirect cooking (or preheat your oven)

  • Cook pans of ribs for one hour

  • Remove foil and check for tenderness. A toothpick should go in and out of the meat with almost no resistance

  • If not tender, replace foil and cook 15-30 more minutes

  • When tender, remove ribs and place on cookie sheet meat up


  • In saucepan, heat oil over medium heat. Cook ginger and shallot until fragrant, about 2 minutes

  • Add remaining ingredients, and simmer for 5 minutes

  • Remove from heat

  • Add a little water if too thick (depending on how thick your plum sauce is)


  • Prepare your grill for 400-450°F indirect, or your oven to 400°F

  • Brush ribs with sauce

  • Bake (watching carefully) for 10-15 minutes until sauce caramelizes

  • Arrange on platter.

  • Sprinkle toasted sesame seeds over ribs and serve!