St. Louis Ribs Asia Style using the 4:1 method with Rainbow Slaw
Recipe Facts
Difficulty level:
difficult ◉◉◉◉◎
Quantity for:
4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Grill/smoker, cherry wood for smoking, small pot, sieve, clean glass, cling film
Ingredients
• 2-2 ½ kg St. Louis cut ribs
For the Asia 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 chili flakes, to taste
• 1 tsp black pepper, coarsely ground
• 1 tsp finely ground Sancho pepper
• 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 of garlic,
finely chopped or pressed
• Optional: 1 tsp fresh ginger, grated
• Optional for thickening: 1 tsp cornstarch
starch mixed with 1 tbsp water
For the Rainbow Slaw:
• 225 g white cabbage, cut into approx. 2 mm
cut into fine strips
• 225 g red cabbage, cut into approx. 2 mm
cut into fine strips
• 225 g carrots, coarsely grated
• 90 g yellow beetroot, coarsely grated
• 180 g edamame, shelled and halved
• 3 bunches of spring onions,
cut into thin rings
• 20 g fresh coriander, chopped
• 80 g roasted, salted peanuts,
roughly chopped
For the slaw dressing:
• 95g 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
First, make the teriyaki sauce. Combine soy sauce, mirin, vinegar, and sugar in a small saucepan. If you'd like to add flavorings, add garlic and ginger. Heat the mixture, stirring constantly, and simmer for 5–10 minutes until the sugar dissolves and the sauce reduces (a brown foam should form). Since the sauce will be used as a glaze, it should be slightly thickened. To achieve this, mix cornstarch with water, add it to the simmering sauce, and cook for another 1–2 minutes until thickened. Then, let it cool and, if desired, strain it through a sieve. Transfer it to a clean jar; the teriyaki sauce will then keep for approximately 1–2 weeks.
Carefully remove the membrane from the bone side of the ribs and trim away any excess fat or tough bits. Then generously rub all over 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 – Smoking (4 hours)
Set your smoker or grill to 120°C (250°F) for indirect heat. For a mild, sweet aroma, use cherry wood for smoking and add it to the coals. Once smoke develops, place the ribs meat-side up. Smoke for 4 hours, or until the internal temperature reaches approximately 94°C (200°F). (Alternatively: The meat should easily pull away from the bone.)
Step 2 – Glazing & Finishing (1 hour)
Reduce the smoker or grill temperature to 100°C. Brush the ribs with teriyaki sauce two to three times, repeating every 15–20 minutes. Keep them at an internal temperature of 94°C for a total of about 60 minutes, until the sauce caramelizes and becomes glossy.
➍ Prepare the rainbow slaw at the same time. Wash the vegetables, peel them (if necessary), and chop or grate them accordingly. Place them in a large bowl.
➎ For the dressing, mix all ingredients into a smooth emulsion,
Taste and adjust the seasoning if necessary. Then pour over the prepared vegetables and mix everything carefully but thoroughly. Knead only lightly so the colors don't blend too much. Let it marinate for 15–30 minutes. To serve, slice the meat between the ribs into portions and arrange on plates with the sauce and salad.
Recipe by David Pietralla
Meat expert David Pietralla has
This recipe was prepared at the FIRE&FOOD BBQ DAY. David is an independent restaurateur specializing in high-end steaks and BBQ. His "Tasting Room" hosts approximately 120 meat-related events annually. With 20 different concepts, ranging from grilling courses to elegant menus, honest and professional service is paramount. www.meatheaven.de
Recipe from FIRE&FOOD Magazine 03/2025
