Asian-Style Pork Ribs

Ingredients:

• 3 cuts (450 g each) of pork loin ribs
• 1 orange
• 3/4 cup brown sugar
• 1 star anise
• 1 tsp seasonings for pickling
• 2 slices ginger plus 1 teaspoon grated ginger
• 2 teaspoons of vegetable oil
• 1 clove of garlic, grated
• 1/4 tbsp. dry sherry
• 1/3 cup lightly salted chicken broth
• 1/3 cup balsamic vinegar
• 1/4 cup soy sauce
• 1/4 tsp cayenne pepper

Preparation:

1. Prepare the brine.
   
   Using a vegetable peeler, remove 3 wide strips of zest from the orange. Squeeze out 3 tablespoons of orange juice and set aside. In a medium saucepan, combine 2 strips of zest, 4 cups of water, 1/3 cup of salt, 1/2 cup of brown sugar, anise, pickling spice, and ginger slices. Cook over moderate heat, stirring frequently, until the salt and sugar dissolve. Remove the brine from the heat and stir in 4 cups of cold water; cool to room temperature.
2. Place the ribs on a cutting board, fleshy side down. Use a knife to lift the membrane and separate it from the bones. Place the ribs in a roasting pan, pour the brine over them, cover, and refrigerate overnight.
3. Meanwhile, prepare the sauce..
   
   Heat the vegetable oil in a small saucepan over medium heat. Add the garlic and grated ginger. Sauté for 1 minute. Then pour in the sherry, bring to a boil, and simmer for 1–2 minutes, until the wine has partially evaporated. Stir in the remaining 1/4 cup brown sugar, 3 tablespoons orange juice, 1 strip of orange zest, chicken broth, vinegar, and soy sauce, and simmer for 8–10 minutes, until the sauce has partially evaporated. Remove the saucepan from the heat and let cool.
   
   Set aside 1/4 cup of sauce for serving, and use the remaining amount to brush the ribs while smoking (the sauce can be made the day before cooking the ribs).
4. Prepare your grill for indirect heat. Preheat a gas grill to medium-high, then turn off half the burners and reduce the heat on the remaining burners to medium-low. For a charcoal grill, once the coals have burned down, rake them to one side.
5. Remove the ribs from the brine and pat dry with paper towels. In a bowl, combine 1.5 teaspoons of black pepper and cayenne pepper. Rub the mixture over the ribs. Place them, meaty side up, on the cooler side of the grill, cover, and smoke for about 1 hour. Then brush the ribs with 1/2 cup of sauce, cover, and smoke for another hour. About 10 minutes before the end of the cooking time, brush the ribs with sauce again. Transfer the ribs to a cutting board and slice. Serve with the sauce.