Sticky Garlic Ribs
Sticky Garlic Ribs
Ingredients
For the Ribs
- 2 baby back ribs, slabs
- 2 tablespoons Duce’s Wild Boss Blend Seasoning
- 52 Royal Oak Charcoal Briquettes, (26 per side)
- 1 pan water, for water pan
For the Sticky Garlic Sauce
- 2 tablespoons fresh minced garlic
- 1 cup Duce’s Wild Competition Sauce
- 1/2 cup hoisin sauce
- 1/4 cup sriracha
- 1/4 cup honey
- 1 tablespoon Duce’s Wild Boss Blend Seasoning
Instructions
- 1
Set up your Weber Grill for two-zone cooking. Place 26 Royal Oak Charcoal Briquettes on each side of the grill and a water pan in the middle. Adjust the vents to maintain a cooking temperature between 275°F and 300°F.
⏱️ 15 min•🌡️ 275
- 2
Remove the membrane from the back of each rack of baby back ribs. Season both sides generously with Duce’s Wild Boss Blend Seasoning. Stand the ribs upright in a rib rack over indirect heat on the grill.
⏱️ 5 min
- 3
Cook the ribs for approximately 3 hours. After the first hour, flip the ribs every 30 minutes. Add fresh charcoal every 30 minutes to maintain an even cooking temperature of 275-300°F.
⏱️ 180 min•🌡️ 275
- 4
While the ribs are cooking, prepare the Sticky Garlic Sauce. In a saucepan, combine the fresh minced garlic, Duce’s Wild Competition Sauce, hoisin sauce, sriracha, honey, and Duce’s Wild Boss Blend Seasoning. Bring the mixture to a boil, then reduce to a simmer and cook for about 10 minutes until the sauce has thickened.
⏱️ 15 min
- 5
Once the ribs are tender and the meat begins pulling back from the bones, brush them generously with the prepared Sticky Garlic Sauce. Return them to the grill for 10–15 minutes to allow the glaze to caramelize. Brush on one final coat of sauce before serving.
⏱️ 15 min•🌡️ 275
Kitchen Tools
Sticky Garlic Ribs
For the Ribs
- 2 baby back ribs, slabs
- 2 tablespoons Duce’s Wild Boss Blend Seasoning
- 52 Royal Oak Charcoal Briquettes, (26 per side)
- 1 pan water, for water pan
For the Sticky Garlic Sauce
- 2 tablespoons fresh minced garlic
- 1 cup Duce’s Wild Competition Sauce
- 1/2 cup hoisin sauce
- 1/4 cup sriracha
- 1/4 cup honey
- 1 tablespoon Duce’s Wild Boss Blend Seasoning
Instructions
- 1
Set up your Weber Grill for two-zone cooking. Place 26 Royal Oak Charcoal Briquettes on each side of the grill and a water pan in the middle. Adjust the vents to maintain a cooking temperature between 275°F and 300°F.
⏱️ 15 min•🌡️ 275 - 2
Remove the membrane from the back of each rack of baby back ribs. Season both sides generously with Duce’s Wild Boss Blend Seasoning. Stand the ribs upright in a rib rack over indirect heat on the grill.
⏱️ 5 min - 3
Cook the ribs for approximately 3 hours. After the first hour, flip the ribs every 30 minutes. Add fresh charcoal every 30 minutes to maintain an even cooking temperature of 275-300°F.
⏱️ 180 min•🌡️ 275 - 4
While the ribs are cooking, prepare the Sticky Garlic Sauce. In a saucepan, combine the fresh minced garlic, Duce’s Wild Competition Sauce, hoisin sauce, sriracha, honey, and Duce’s Wild Boss Blend Seasoning. Bring the mixture to a boil, then reduce to a simmer and cook for about 10 minutes until the sauce has thickened.
⏱️ 15 min - 5
Once the ribs are tender and the meat begins pulling back from the bones, brush them generously with the prepared Sticky Garlic Sauce. Return them to the grill for 10–15 minutes to allow the glaze to caramelize. Brush on one final coat of sauce before serving.
⏱️ 15 min•🌡️ 275