Sweet & Spicy Asian Ribs
Sweet & Spicy Asian Ribs
Ingredients
For the Ribs
- 1 rack pork ribs, full, membrane removed, trimmed
For the Marinade
- 1/4 cup brown sugar
- 1/2 cup soy sauce
- 2 tablespoons chili garlic paste
- 1 tablespoon sesame oil
- 1 tablespoon hot honey
For the Rub
- Killer Hogs TX Rub, as needed
For the Sauce
- Japanese barbecue sauce, as needed
For the Garnish
- 2 stalks green onion, sliced
- 1 tablespoon sesame seeds, white and black
Instructions
- 1
Start by preparing the pork ribs. Trim any excess flat meat, remove one thin bone if present, and trim the rib tips. Carefully remove the membrane from the back of the ribs; a paper towel can assist in gripping it firmly.
⏱️ 15 min
- 2
In a measuring cup or medium bowl, combine the brown sugar, soy sauce, chili garlic paste, sesame oil, and hot honey. Whisk the ingredients together until they are well combined and the sugar has dissolved.
⏱️ 5 min
- 3
Place the trimmed ribs into a large plastic bag. Pour the prepared marinade over the ribs, ensuring they are fully coated. Seal the bag and refrigerate to marinate for 4 hours.
⏱️ 5 min
- 4
After marinating, remove the ribs from the bag and place them on a grill grate. Liberally season both sides of the ribs with Killer Hogs TX Rub. Place the ribs on a grill preheated to 300°F. Cook for approximately 3 hours, or until the internal temperature reaches around 205°F.
⏱️ 180 min•🌡️ 300
- 5
Once cooked, carefully remove the ribs from the grill and place them onto a large sheet of aluminum foil. Generously pour Japanese barbecue sauce over the top of the ribs. Wrap the ribs tightly in the aluminum foil and let them rest in an insulated warmer for 1 hour.
⏱️ 70 min
- 6
After resting, unwrap the ribs and transfer them to a cutting board. Garnish by sprinkling the sliced green onions and sesame seeds over the top. Slice the ribs into individual portions between the bones and serve immediately.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Sweet & Spicy Asian Ribs
Ingredients
For the Ribs
- 1 rack pork ribs, full, membrane removed, trimmed
For the Marinade
- 1/4 cup brown sugar
- 1/2 cup soy sauce
- 2 tablespoons chili garlic paste
- 1 tablespoon sesame oil
- 1 tablespoon hot honey
For the Rub
- Killer Hogs TX Rub, as needed
For the Sauce
- Japanese barbecue sauce, as needed
For the Garnish
- 2 stalks green onion, sliced
- 1 tablespoon sesame seeds, white and black
Instructions
- 1
Start by preparing the pork ribs. Trim any excess flat meat, remove one thin bone if present, and trim the rib tips. Carefully remove the membrane from the back of the ribs; a paper towel can assist in gripping it firmly.
⏱️ 15 min - 2
In a measuring cup or medium bowl, combine the brown sugar, soy sauce, chili garlic paste, sesame oil, and hot honey. Whisk the ingredients together until they are well combined and the sugar has dissolved.
⏱️ 5 min - 3
Place the trimmed ribs into a large plastic bag. Pour the prepared marinade over the ribs, ensuring they are fully coated. Seal the bag and refrigerate to marinate for 4 hours.
⏱️ 5 min - 4
After marinating, remove the ribs from the bag and place them on a grill grate. Liberally season both sides of the ribs with Killer Hogs TX Rub. Place the ribs on a grill preheated to 300°F. Cook for approximately 3 hours, or until the internal temperature reaches around 205°F.
⏱️ 180 min•🌡️ 300 - 5
Once cooked, carefully remove the ribs from the grill and place them onto a large sheet of aluminum foil. Generously pour Japanese barbecue sauce over the top of the ribs. Wrap the ribs tightly in the aluminum foil and let them rest in an insulated warmer for 1 hour.
⏱️ 70 min - 6
After resting, unwrap the ribs and transfer them to a cutting board. Garnish by sprinkling the sliced green onions and sesame seeds over the top. Slice the ribs into individual portions between the bones and serve immediately.
⏱️ 10 min