Harold Dieterles Smoked Thai Pork Ribs With Sweet Tamarind BBQ Sauce

• 3 tablespoons kosher salt
• 1 tablespoon dried and ground kaffir lime leaf
• 2 teaspoons ground black pepper
• 2 tablespoons palm sugar or sugar
• 1 tablespoons ground Szechuan peppercorns
• 2 tablespoons garlic powder
• 1/2 cup shrimp paste in oil
• 2 racks pork ribs, membranes removed
• 1 tablespoon vegetable oil
• 2 cloves garlic, minced
• 1-inch knob ginger root, minced
• 1 tablespoon minced shallots
• 1 tablespoon minced lemongrass
• 2 cups liquid tamarind (made from concentrate and strained)
• 5 tablespoons palm sugar
• 1 tablespoon rice vinegar
• 2 tablespoons fish sauce

1. In a small bowl, mix all dry spices together.
2. Reserve.
3. Brush the ribs generously with the shrimp paste in oil.
4. Apply a good amount of the rub (all if you prefer) and allow to sit at room temperature for 30 minutes.
5. Load the grill or smoker with light charcoal lumps and a few handfuls of soaked apple, cherry or pecan wood (make sure there is not too much water on the wood, which will extinguish the flame).
6. Cover and adjust the temperature to 250.
7. Smoke the ribs, bone-side down, for two hours.
8. Wrap the ribs in foil and smoke for another hour.
9. Remove the ribs from foil and smoke for another two hours to form a bark on the meat.
10. Serve with tamarind BBQ sauce.

kosher salt, ground kaffir lime leaf, ground black pepper, palm sugar, ground szechuan, garlic, shrimp, pork, vegetable oil, garlic, ginger root, shallots, lemongrass, liquid tamarind, palm sugar, rice vinegar, fish sauce

Taken from www.foodrepublic.com/recipes/harold-dieterles-smoked-thai-pork-ribs-with-sweet-tamarind-bbq-sauce/ (may not work)