Happy Mouth Yakitori Ribs

Ribs are not traditional in Japanese yakitori restaurants, where chicken on skewers is popular, but the sauce is wonderful on them. Here’s how I do yakitori ribs.

Makes 2 servings

Takes 20 minutes to prep, and about 90 minutes to cook

1. Prep. Skin and trim the slab (see page 208). Cut the slab into individual bones, trying to leave the same amount of meat on all sides of all the bones.

2. Fire up. Get your smoker up to 225°F or set up the grill for two-zone cooking and shoot for about 225°F on the indirect side.

3. Cook. Put the ribs over indirect heat. Put the lid on and resist the temptation to add wood. (Smoke flavor clashes with the sauce.) They cook a lot faster when cut into individual bones than when cooked as a slab. After about 1½ hours, insert a fork and twist it. If it twists easily, the ribs are done. (The meat is too thin to get an accurate reading with a thermometer.) Paint both sides of the ribs with sauce or dip them in the sauce and put them back on the grill in the indirect zone for about 15 minutes to bake it on. One coat should be enough.

4. Serve. Just before serving, sprinkle the ribs with the green onions as a garnish. If anyone reaches for a knife and fork, throw him out.

Note: If you like the high heat of wasabi, put a dab on your plate and dip the meat into the paste.