Smoked Asian Sticky Ribs Recipe

Smoked Asian Sticky Ribs Recipe

from blog.thermoworks.com
1 servings

Smoked Asian Sticky Ribs, adapted from HeyGrillHey.com

Ingredients

  • 2 racks of baby back ribs
  • 4 Tbsp smoked paprika
  • 1 Tbsp Chinese 5 spice powder
  • 1 Tbsp ground ginger
  • 1 tsp ground mustard
  • 2 tsp Kosher salt
  • 1 1/2 tsp ground pepper
  • 1 1/2 tsp ground allspice
  • 1/2 tsp crushed red pepper flakes
  • 1 C hoisin sauce
  • 1/2 C soy sauce
  • 1/2 C orange juice
  • 1/2 C brown sugar
  • 1/4 C rice wine vinegar
  • 1/4 C white grape juice or apple juice
  • 4 cloves garlic crushed
  • 3-inch fresh ginger root, peeled and sliced
  • 6 scallion whites, diced
  • 1 tsp cayenne powder
  • 10 oz red pepper jelly
  • 1/2 C apple cider vinegar
  • sesame seeds to taste
  • 6 scallion greens cut on a diagonal
  • 1–2 fresh serrano peppers, sliced into thin coins (optional, but highly recommended!)

Directions

  1. 1

    Preheat your smoker to 250°F (121°C). Use your Smoke X2 to set high- and low-temp alarms on either side of your target temperature to make sure you keep smoking at the right temp. 

  2. 2

    Combine ingredients for the rub in a bowl.

  3. 3

    Prepare the ribs by removing the membrane from the back.

  4. 4

    Coat the ribs all over with the rub.

  5. 5

    Place the ribs in the smoker and smoke for 2 hours (set the time on a big, loud timer so  you don’t miss the alarm). We’re monitoring the meat and air temps with a Smoke thermometer. Set the high air alarm to  275°F (135°C), low alarm at 225°F (107°C). Set the meat high alarm for 175°F (79°C)—that’s not a pull temp, we just want to monitor it and make sure it doesn’t get too hot during the cook.

  6. 6

    When time is almost up, combine the ingredients for the braising liquid.

  7. 7

    Remove the ribs from heat and place meat-side-down in an aluminum pan.

  8. 8

    Increase the heat in your smoker to 325°F (163°C).

  9. 9

    Pour braising liquid into the pan, being sure that some gets on the backs of the ribs.

  10. 10

    Insert a thermometer probe into the ribs between the bones.

  11. 11

    Cover the pan tightly with aluminum foil.

  12. 12

    Place the pan in the smoker and cook.

  13. 13

    Set the high alarm on your Smoke’s meat channel to 203°F (95°C). Set the air-temp channel alarm with a range from 300°F (149°C) to 350°F (177°C).

  14. 14

    Cook until the alarm sounds and the ribs are at temperature and the alarm sounds, about another 2-3 hours. Verify the ribs’ temperature with your Thermapen ONE. 

  15. 15

    Once the high-temp alarm sounds for the ribs, remove the pan from heat.

  16. 16

    Remove the ribs to a cutting board.

  17. 17

    In a saucepan, mix the ingredients for the sticky BBQ sauce with the braising liquid.

  18. 18

    Boil the BBQ sauce until reduced by 1/3.

  19. 19

    Heat your smoker to 450°F (232°C) or fire up your grill, and set up for direct cooking.

  20. 20

    Cut the ribs apart with a sharp knife.

  21. 21

    Dip each rib in the thickened BBQ sauce and place on the grill grate to caramelize.

  22. 22

    Turn each rib so that the sides get equally sticky.

  23. 23

    Remove ribs from the grill. Garnish with sesame seeds and sliced scallions and chilies.