The Pioneer Woman Tasty Kitchen
Profile Photo

Sweet, Spicy & Sticky Asian Ribs

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

6
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

I recently had a hankerin’ for some ribs, but I wanted something sweet, spicy and off the beaten path. This recipe is the result of some early morning category-one brainstorming.

Ingredients

  • FOR THE 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)
  • FOR THE RUB:
  • 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
  • FOR THE GLAZE:
  • 2 cups Finger Stickin' Chicken Sauce (see My Recipe Box Or Use Another Sweet/spicy Rib Sauce If Short On Time)
  • ½ cups Hoisin Sauce
  • 1 Tablespoon Sriracha (optional, More Or Less To Taste)

Preparation

Note: If you have a favorite method for smoking/grilling your baby back ribs, use that with this rub and sauce. There’s 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 (275-300ºF). 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 you’re 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 300ºF. 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!

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

How To Cook Roast Beef
Profile Photo by Lacey Baier of A Sweet Pea Chef in Main Courses
A deliciously moist, tender and flavorful roast beef recipe.
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


The Ultimate BLT Sandwich
Profile Photo by Dax Phillips in Main Courses
The best BLT including an avocado and hummus smear. Get your...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 1 Level: Easy


Grilled Asian Chicken
Profile Photo by Kelley Simmons @ Chef Savvy in Main Courses
Juicy and tender Grilled Asian Chicken smothered in a sweet and...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Orange Chicken
Profile Photo by Kathy Berget in Main Courses
This orange chicken is better than any take-out. Tips included for...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Easy Orange Ginger Chicken
Profile Photo by samantha Kment in Main Courses
Fresh orange, zesty ginger, bright edamame beans, and a swirl of...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy