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Photo: Gabi Porter.
Replace mustard with shrimp paste and these ribs are suddenly transported from the South to Southeast Asia.

In parts of the Midwest and South, there is a grand tradition of brushing pork ribs with Gulden’s Spicy Brown Mustard, then dusting the sweet meat with a good amount of a proprietary spice mixture whose recipe is oftentimes held under lock and key. This slow-and-low barbecue style, dry rub, was popularized in Memphis and is pretty much an American classic. Here, Dieterle gives the style a unique Asian spin, replacing the mustard with shrimp paste.

Preparing the rub might require a stop at the Asian market, but it will be well worth it. “I don’t put barbecue sauce directly on my ribs when serving,” says the chef when asked how to serve his sweet and umami-rich sauce. So do like Dieterle and serve it on the side for a gradual saucing experience. But be warned: You will want to put it on everything.

Also see: Harold Dieterle Bought A Big Green Egg