Had a friend in town and decided to make BBQ short notice. The only thing I could think of to smoke in our timeframe was ribs—but I also noticed that our local store had started carrying Cupie Mayo and Furikake. In an attempt to use it I came up with this ad hoc dish. Did a rapid marinade of baby backs in bourbon barrel aged Shoyu, grated ginger, rice wine vinegar, and mirin. Sprayed ribs with Mirin/rice wine vinegar while smoking with hickory and post oak. Wrapped ribs at 2.5 hours, pulled when tender. Placed ribs on a toasted brioche bun, covered with spicy Bachan’s BBQ sauce. Sautéed some chips with furikake for a textural contrast. Topped with green onions and Cupie.
Overall pretty good. Would’ve topped with an Asian slaw next time, but was working mostly with ingredients I had at home.
Like an Asian inspired coleslaw. Generally think of it as being more heavy on the red cabbage with some sesame oil in the dressing and toasted sesame seeds. There isn’t a single recipe, lots to find online. Would’ve added some more crunch/acidity to cut through the fat of the sandwich.
It’s also heaven