St. Louis Ribs Asia Style using the 4:1 method with Rainbow Slaw
Recipe Facts
Difficulty:
hard ◉◉◉◉◎
Serves:
4 people
Prep time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & equipment:
• grill/smoker, cherry wood for smoking, small pot, sieve, clean jar, cling film
Ingredients
• 2–2 ½ kg St. Louis cut ribs
For the Asian BBQ rub:
• 2 tbsp brown sugar
• 1 tbsp sweet paprika powder
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp ginger powder
• 1 tsp chilli flakes, to taste
• 1 tsp black pepper, coarsely ground
• 1 tsp Sancho pepper, finely ground
• 2 tbsp sea salt
• 1 tsp coriander seeds, coarsely crushed
or ground
• optional: 1 tsp kaffir lime leaves,
finely ground
• 1 tsp allspice or ground star anise
For the Teriyaki sauce as a glaze:
• 100 ml soy sauce
• 100 ml mirin (sweet Japanese
rice wine)
• 100 ml rice vinegar
• 4 tbsp brown sugar or honey
• optional: 2 cloves garlic,
finely chopped or pressed
• optional: 1 tsp fresh ginger, grated
• optional for thickening: 1 tsp cornstarch
mixed with 1 tbsp water
For the Rainbow Slaw:
• 225 g white cabbage, cut into approx. 2 mm
fine strips
• 225 g red cabbage, cut into approx. 2 mm
fine strips
• 225 g carrots, coarsely grated
• 90 g golden beets, coarsely grated
• 180 g edamame, shelled and halved
• 3 bunches spring onions,
cut into fine rings
• 20 g fresh coriander, chopped
• 80 g roasted, salted peanuts,
coarsely chopped
For the Slaw Dressing:
• 95 g creamy peanut butter
• zest and juice of 9 organic limes
• 10 g Sambal Olek
• 40 g soy sauce
• 25 g rice vinegar
• 90 g water
• 45 g peanut oil
• 35 g white wine vinegar
• 15 g sweet chili sauce
• 40 g sugar
• 15 g salt
Accessories are available in the FIRE&FOOD Shop!
Preparation
➊ First, prepare the teriyaki sauce. Mix soy sauce, mirin, vinegar, and sugar in a small saucepan. If adding aromatics, add garlic and ginger. Heat the mixture, stirring, and simmer for 5–10 minutes until the sugar dissolves and the sauce reduces (brown foam should form). Since the sauce will be used as a glaze, it should be slightly thick. To thicken, mix cornstarch with water, add to the boiling sauce, and continue to cook for 1–2 minutes until thickened. Then let cool and, if necessary, strain through a sieve. Pour into a clean jar; the teriyaki sauce will keep for approximately 1–2 weeks.
➋ Carefully remove the silver skin from the bone side of the ribs and trim off any excess fat or tough spots. Then generously rub all sides with the Asian BBQ rub. Wrap in cling film or cover and marinate overnight in the refrigerator.
➌ 4:1 method (Low & Slow with Finish):
Step 1 – Smoke (4 hours)
Set smoker or grill to 120 °C indirect heat, use cherry wood for a mild-sweet aroma and add to the embers. Once smoke develops, place the ribs meat-side up. Smoke for 4 hours until the internal temperature reaches approx. 94 °C. (Alternatively: The meat should easily come off the bone.)
Step 2 – Glaze & Finish (1 hour)
Reduce smoker or grill temperature to 100 °C. Brush the ribs two to three times with teriyaki sauce, repeating every 15–20 minutes. Maintain an internal temperature of 94 °C for a total of about 60 minutes until the sauce caramelizes and becomes glossy.
➍ At the same time, prepare the Rainbow Slaw. Wash and peel (if necessary) the vegetables and cut or grate them accordingly. Place in a large bowl.
➎ For the dressing, mix all ingredients into a smooth emulsion,
taste and season if necessary. Then pour over the prepared vegetables and mix everything carefully but thoroughly. Knead only lightly so that the colors do not mix too much. Then let it rest for 15–30 minutes. To serve, cut the meat into portion sizes between the ribs and arrange on plates with sauce and salad.
Recipe by David Pietralla
Meat professional David Pietralla prepared
the recipe at the FIRE&FOOD BBQ DAY. David is an independent restaurateur specializing in high-end steaks and BBQ. His "Tastingroom" hosts approximately 120 events annually on the topic of meat. Across 20 concepts, from grilling courses to sophisticated menus, honest and factual interaction is paramount. www.meatheaven.de
Recipe from FIRE&FOOD Magazine 03/2025
