Asian Inspired Baby Back Ribs

• 2 each Back Ribs, Full Racks
• 2 tbsp Green Tea Leaves
• 2 tbsp Salt
• 1 tbsp Brown Sugar
• 1 tsp White Pepper
• 1 tsp Ground Corriander
• 1/2 tsp Chinese 5-Spice Powder
• 1/4 cup Ground Chilis with Fried Garlic
• 1/2 cup Sweet Chili Sauce (Thai Style)
• 1/4 cup Rice Wine
• 1/4 cup Rice Vinegar
• 2 tbsp Soy Sauce
• 1 tsp Ground Ginger

1. Remove the membrane (pleura) from the back of the ribs.
2. Mix all of the ingredients for the dry rub together.
3. Liberally apply the dry rub to the ribs, then wrap tightly in plastic film.
4. Place in the refrigerator overnight.
5. The next day, set up grill for indirect cooking (smoking).
6. Add wood chips to the coals.
7. (I used cherry wood in a smoker box, but any hardwood will work.)
8. Place ribs in the center of the grill over the drip pan, meaty side down.
9. and cook at 225-275F for 30 minutes.
10. Flip ribs over and rotate them so that the same side is not next to the hottest part of the fire.
11. While the ribs continue to cook, mix all of ingredients for the sauce together in a bowl.
12. Continue to flip and rotate the ribs every 20-30 minutes for approximately the next 90 minutes, until the meat pulls back exposing about 1/2" of the tips of the rib bones.
13. Brush a coating of the sauce on the ribs and re-close the lid to the grill.
14. Apply another 1 or 2 coatings of sauce to the ribs every 10 minutes.
15. Serve with your choice of sides.
16. The picture is with a slaw made with Thai-style peanut sauce from BBQTVTV.COM's profile.
17. (Listed in my bookmarks)

tea, salt, brown sugar, white pepper, ground corriander, ground chilis with fried garlic, sweet chili sauce, rice wine, rice vinegar, soy sauce, ground ginger

Taken from cookpad.com/us/recipes/335335-asian-inspired-baby-back-ribs (may not work)