Sweet, Spicy & Sticky Asian Ribs
- 3 racks Loinback/babyback Pork Ribs, Membrane Removed (2 1/2 To 3 Lbs Each)
- Toasted Sesame Seeds, For Garnish (optional)
- Green Onion, Sliced Thin, For Garnish (optional)
- 2 Tablespoons Sea Salt (or Kosher Salt)
- 2 Tablespoons Light Brown Sugar
- 2 teaspoons Chinese Five Spice (I Use McCormick's Gourmet)
- 2 teaspoons Black Pepper, Ground Fresh
- 1 teaspoon Ground Ginger
- 2 cups Finger Stickin' Chicken Sauce (see My Recipe Box Or Use Another Sweet/spicy Rib Sauce If Short On Time)
- 1/2 cups Hoisin Sauce
- 1 Tablespoon Sriracha (optional, More Or Less To Taste)
- Note: If you have a favorite method for smoking/grilling your baby back ribs, use that with this rub and sauce.
- Theres no need to cook the ribs the way I did.
- Also, you can certainly roast the ribs in an oven, but you may have to adjust the cook time.
- About 4 hours before you want to serve, start your smoker or grill and prepare for indirect cooking over a medium fire (275-300 degrees F).
- I cooked over straight Kingsford Original briquets with no smoke wood.
- Combine the rub ingredients in a small mixing bowl and whisk well until all of the ingredients are combined.
- Season both sides of each slab of ribs evenly with the rub.
- I put more on the meat side than the bone side.
- Note: You can season the ribs ahead of time, but no more than an hour before youre ready to start cooking.
- Smoke/grill the ribs over indirect heat until a toothpick inserted between the bones has very little resistance.
- The cook time is approximately 3 hours at an average temperature of 300 degrees F. However, every hog and cooker are different, so use the timing as merely a guideline.
- The toothpick test is your friend.
- While the ribs are cooking, make the glaze.
- Follow the instructions for the Finger Stickin Chicken Sauce (in my TastyKitchen recipe box) then whisk in the remaining glaze ingredients at the end.
- Remove from the heat and set aside.
- Remove the ribs from the cooker and coat both sides of each slab with a light coating of the glaze.
- Return the ribs to the grill/smoker and cook over indirect heat for another 10 minutes.
- Pay close attention because the glaze will burn easily.
- You just want it to caramelize slightly.
- Remove the ribs from the cooker and coat both sides of each slab with a generous coating of the glaze.
- Cut the ribs between the bones, then plate and sprinkle with sesame seeds and sliced green onion for garnish.
- Serve and enjoy!
sesame seeds, green onion, salt, light brown sugar, spice, black pepper, ground ginger, finger, hoisin sauce, sriracha
Taken from tastykitchen.com/recipes/main-courses/sweet-spicy-sticky-asian-ribs/ (may not work)