Smoked Asian Sticky Ribs Recipe
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
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
Combine ingredients for the rub in a bowl.
- 3
Prepare the ribs by removing the membrane from the back.
- 4
Coat the ribs all over with the rub.
- 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
When time is almost up, combine the ingredients for the braising liquid.
- 7
Remove the ribs from heat and place meat-side-down in an aluminum pan.
- 8
Increase the heat in your smoker to 325°F (163°C).
- 9
Pour braising liquid into the pan, being sure that some gets on the backs of the ribs.
- 10
Insert a thermometer probe into the ribs between the bones.
- 11
Cover the pan tightly with aluminum foil.
- 12
Place the pan in the smoker and cook.
- 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
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
Once the high-temp alarm sounds for the ribs, remove the pan from heat.
- 16
Remove the ribs to a cutting board.
- 17
In a saucepan, mix the ingredients for the sticky BBQ sauce with the braising liquid.
- 18
Boil the BBQ sauce until reduced by 1/3.
- 19
Heat your smoker to 450°F (232°C) or fire up your grill, and set up for direct cooking.
- 20
Cut the ribs apart with a sharp knife.
- 21
Dip each rib in the thickened BBQ sauce and place on the grill grate to caramelize.
- 22
Turn each rib so that the sides get equally sticky.
- 23
Remove ribs from the grill. Garnish with sesame seeds and sliced scallions and chilies.
Smoked Asian Sticky Ribs Recipe
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About this Recipe
Craving fall-off-the-bone tender ribs with an irresistible sweet and savory glaze? These Smoked Asian Sticky Ribs deliver a restaurant-quality experience right from your own smoker, making them the perfect centerpiece for your next gathering.
The genius of this recipe lies in its thoughtful balance. A robust dry rub, featuring smoked paprika, Chinese 5 spice, and ground ginger, lays a foundational layer of flavor deep into the baby back ribs. This is followed by a vibrant, complex glaze built on hoisin, soy sauce, and fresh aromatics like ginger and garlic, ensuring every bite is both smoky and lusciously sticky.
Prepare for a sensory feast. You'll bite into incredibly tender, juicy meat infused with a subtle smokiness, complemented by a thick, gleaming glaze that offers a harmonious blend of sweet brown sugar and red pepper jelly, savory soy and hoisin, and a lively kick from cayenne and optional serrano peppers. The texture is sublime: succulent meat yielding to a sticky, slightly spicy exterior that keeps you coming back for more. This dish is designed to impress with its depth of flavor and satisfying richness.
Customizing these ribs is simple. While the recipe calls for white grape juice, you can easily use apple juice as a substitute in the glaze. For those who love a little extra heat, feel free to increase the crushed red pepper flakes, cayenne powder, or add additional fresh serrano peppers. Toasted sesame seeds and fresh scallions not only add visual appeal but also a delightful textural contrast and fresh aromatic bite.
These Smoked Asian Sticky Ribs are ideal for backyard barbecues, game day feasts, or any occasion where you want to serve something truly special. Garnish generously with sesame seeds and diagonally cut scallion greens for a stunning presentation that's as delicious as it looks.