ADDICTIVE Sweet & Spicy Asian Ribs!
ADDICTIVE Sweet & Spicy Asian Ribs!
Ingredients
- 1 rack of ribs
For the Marinade
- 1/4 cup brown sugar
- 1/2 cup soy sauce
- 2 teaspoons chili garlic paste
- 1 teaspoon sesame oil
- 1 teaspoon hot honey
For the Smoking and Finishing
- as needed Killer Hogs TX Rub
- as needed Bachan's Original Japanese BBQ Sauce
- as needed green onions, chopped
- as needed sesame seeds
Instructions
- 1
Prepare the ribs by trimming off any flap meat, removing one of the thin bones, and cutting off the rib tips. Carefully remove the membrane from the back of the ribs; a paper towel can help with grip if needed.
⏱️ 10 min
- 2
In a medium bowl, combine the brown sugar, soy sauce, chili garlic paste, sesame oil, and hot honey. Whisk until all ingredients are well combined and the sugar is dissolved.
⏱️ 5 min
- 3
Place the prepared rack of ribs into a large, resealable plastic bag. Pour the marinade over the ribs, ensuring they are fully coated. Seal the bag, removing as much air as possible, and massage the marinade around the ribs.
⏱️ 5 min
- 4
Refrigerate the ribs and allow them to marinate for at least 4 hours, or preferably overnight, for best flavor.
⏱️ 240 min
- 5
Preheat your smoker to 300°F. If using charcoal and wood pellets, prepare them according to your smoker's instructions.
⏱️ 15 min•🌡️ 300
- 6
Remove the ribs from the marinade, discarding any excess marinade. Liberally season all sides of the ribs with Killer Hogs TX Rub.
⏱️ 5 min
- 7
Place the seasoned ribs directly on the smoker grates. Smoke for approximately 3 hours, or until the internal temperature of the ribs reaches 205°F. Use a reliable meat thermometer to check the temperature in the thickest part of the meat, avoiding bones.
⏱️ 180 min•🌡️ 300
- 8
Once the ribs reach 205°F, carefully remove them from the smoker and immediately place them on a large sheet of heavy-duty aluminum foil.
⏱️ 2 min
- 9
Generously drizzle the Bachan's Original Japanese BBQ Sauce over the ribs. Tightly wrap the ribs in the aluminum foil, creating a sealed packet.
⏱️ 3 min
- 10
Place the wrapped ribs in an insulated warmer (or a cooler lined with towels) and let them rest for 1 hour. This resting period allows the juices to redistribute, resulting in more tender and flavorful ribs.
⏱️ 60 min
- 11
After resting, carefully unwrap the ribs. Garnish with chopped green onions and a sprinkle of sesame seeds.
⏱️ 5 min
- 12
Slice the ribs between the bones into individual portions. Serve immediately and enjoy your addictive sweet and spicy Asian ribs!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
ADDICTIVE Sweet & Spicy Asian Ribs!
- 1 rack of ribs
For the Marinade
- 1/4 cup brown sugar
- 1/2 cup soy sauce
- 2 teaspoons chili garlic paste
- 1 teaspoon sesame oil
- 1 teaspoon hot honey
For the Smoking and Finishing
- as needed Killer Hogs TX Rub
- as needed Bachan's Original Japanese BBQ Sauce
- as needed green onions, chopped
- as needed sesame seeds
Instructions
- 1
Prepare the ribs by trimming off any flap meat, removing one of the thin bones, and cutting off the rib tips. Carefully remove the membrane from the back of the ribs; a paper towel can help with grip if needed.
⏱️ 10 min - 2
In a medium bowl, combine the brown sugar, soy sauce, chili garlic paste, sesame oil, and hot honey. Whisk until all ingredients are well combined and the sugar is dissolved.
⏱️ 5 min - 3
Place the prepared rack of ribs into a large, resealable plastic bag. Pour the marinade over the ribs, ensuring they are fully coated. Seal the bag, removing as much air as possible, and massage the marinade around the ribs.
⏱️ 5 min - 4
Refrigerate the ribs and allow them to marinate for at least 4 hours, or preferably overnight, for best flavor.
⏱️ 240 min - 5
Preheat your smoker to 300°F. If using charcoal and wood pellets, prepare them according to your smoker's instructions.
⏱️ 15 min•🌡️ 300 - 6
Remove the ribs from the marinade, discarding any excess marinade. Liberally season all sides of the ribs with Killer Hogs TX Rub.
⏱️ 5 min - 7
Place the seasoned ribs directly on the smoker grates. Smoke for approximately 3 hours, or until the internal temperature of the ribs reaches 205°F. Use a reliable meat thermometer to check the temperature in the thickest part of the meat, avoiding bones.
⏱️ 180 min•🌡️ 300 - 8
Once the ribs reach 205°F, carefully remove them from the smoker and immediately place them on a large sheet of heavy-duty aluminum foil.
⏱️ 2 min - 9
Generously drizzle the Bachan's Original Japanese BBQ Sauce over the ribs. Tightly wrap the ribs in the aluminum foil, creating a sealed packet.
⏱️ 3 min - 10
Place the wrapped ribs in an insulated warmer (or a cooler lined with towels) and let them rest for 1 hour. This resting period allows the juices to redistribute, resulting in more tender and flavorful ribs.
⏱️ 60 min - 11
After resting, carefully unwrap the ribs. Garnish with chopped green onions and a sprinkle of sesame seeds.
⏱️ 5 min - 12
Slice the ribs between the bones into individual portions. Serve immediately and enjoy your addictive sweet and spicy Asian ribs!
⏱️ 5 min