A recipe by Culinary Harts
This is a bold, deeply flavorful take on BBQ ribs, built around Moromi’s Chili Moromi Sauce, and a beautifully raised rack of ribs from Pat’s Pastured. It’s not your typical sticky-sweet BBQ recipe, but it is incredibly easy to execute.
No smoker or BBQ pit? No problem. Start the ribs on the grill, top rack until golden brown, and finish them in the oven to achieve fall-off-the-bone tenderness. The real magic happens at the end, when the ribs are glazed with Chili Moromi sauce. Its subtle heat and rich umami create layers of flavor you simply don’t get from standard BBQ sauce.
The result is complex, savory, and deeply satisfying ribs that will surely impress!
“This dish is simple, bold, and highlights the passion behind both Pats Pastured and Moromi”.
To prepare the ribs:
1 Rack Baby Back Ribs, or Spare Ribs
4 Tbsp Moromi Chili Sauce, reserve 2 Tbsp toward the end of cooking
1 Tbsp black pepper, course grind
1 Tbsp pork fat, we use bacon grease that we strain and save after cooking bacon.
Method
Using a paring knife, loosen the membrane on the bone side of the ribs. Starting at one end, gently slide the knife under the membrane to lift it away from the meat. Use a paper towel to grip the edge and pull the membrane completely off.
Rub both sides of the ribs with 2 tablespoons of the chili moromi sauce until evenly coated. Season generously with black pepper on both sides. No additional salt is needed-the chili moromi provides plenty of salt on its own.
Preheat your pit to 225°F. Place the ribs on the smoker and cook for about 3 hours, rotating once during cooking for even exposure. The ribs should feel tender when pressed, and you’ll notice the meat pulling back from the ends of the bones-a classic visual cue that they’re ready. For those using a thermometer, an internal temperature of 185–195°F indicates the collagen has begun to break down.
Remove the ribs from the pit and brush the remaining chili moromi sauce evenly over both sides. Return them to the pit and cook for another 5 minutes, just until the glaze becomes tacky.
Take the ribs off the heat and coat them with pork fat. Wrap tightly in foil, sealing well to trap moisture. Return the wrapped ribs to the pit and allow them to rest for about 1 hour. At this point, stop feeding the fire and let the temperature gradually fall to around 160–180°F. This gentle resting period allows the meat to relax, soften the bark, and improve the texture.
(Note: Some use beef tallow when resting, but its strong beef flavor is better suited to brisket in my opinion. Pork fat keeps the flavor true to the ribs.)
Once rested, unwrap the ribs and serve immediately.
Shop Ingredients:
Moromi, Chili Moromi Sauce
Enjoy!
Deja & Karsten Hart
Culinary Harts