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Backyard BBQ | Smoked Sweet and Sticky Asian Ribs


We partnered with Home Head Chef's Tony Ganoe to bring you amazing recipes that are great for campouts, cookouts and backyard BBQ's with the family. Show 'em you're a pit boss with this easy to follow Smoked Sweet and Sticky Asian Ribs recipe that will knock their socks off!

Smoked Sweet and Sticky Asian Ribs Recipe

Asian Rib Rub:

  • 1 tablespoon - brown sugar
  • 4 tablespoons - smoked paprika 
  • 1 tablespoon - Chinese 5 spice 
  • 1 tablespoon - ground mustard 
  • 1 tablespoon - ground ginger
  • 2 teaspoons - salt 
  • 1 1/2 teaspoons - ground pepper
  • 1 1/2 teaspoons - ground allspice 
  • 1/2 teaspoon - crushed red pepper flakes

Asian Glaze:

  • 1/2 cup - soy sauce1/3 cup - brown sugar
  • 1/4 cup - honey
  • 1 tablespoon - rice wine vinegar
  • 1 tablespoon - ginger (fresh grated
  • 2 teaspoons - sesame oil
  • 2 cloves - garlic (minced)
  • 1/4 teaspoon - crushed red pepper flakes

Using a fruit wood like apple would want to preheat your smoker to 225.

While the smoker is preheating combine all the ingredients for the rub and mix.

Removed the membrane from the back of the ribs and seasoning both side with the rub.

Place ribs on the smoker (bone side down) and smoke for 3 hours.

After 3 hours remove ribs from smoker. wrap in foil that has been covered in butter and more rub.

Place back on smoker for 2 more hours.

To make the glaze place all the ingredients for the glaze in a small sauce pan over medium heat and cook till it starts to thicken.

Remove the ribs from the foil and place back on the smoker for 1 more hour bushing the glaze on the after 30 minutes every 10 minutes. 

Serve with white rice or your favorite side.

Top the ribs with sesame seed and thinly sliced green onions and enjoy! 

Video transcript:

Speaker 1:
Hi, everyone, and welcome. I'm Chef Tony from Home Head Chef. MONSTERBASS and I are partnering up to bring you guys some awesome smoking and grilling videos. Today, I'm going to be showing you my recipe for the Smoked Sweet Sticky Asian Rib. So, let's do this.

Speaker 1:
Now, before we get started, we're going to preheat our smoker up to 225 degrees and while that's going, we're going to create this beautiful Asian-inspired rub. Now, inside this rub, we have one tablespoon of brown sugar, four tablespoons of smoked paprika, one tablespoon of Chinese 5 spice, one tablespoon of ground ginger, one tablespoon of ground mustard, two teaspoons of kosher salt, one and a half teaspoons of ground pepper, one and a half teaspoons of ground allspice. And, if you want to make it a little spicy and kick it up, you can also add in half a teaspoon of crushed red pepper flakes.

Speaker 1:
We're going to prep our ribs. I'm going to be using two racks of baby back ribs. You can use spares if you want, but I like to use the baby backs. What we want to do is remove this membrane on the back. You ever bite into a rib and it's super tough and chewy? It's because of this membrane. The way I like to do it, you take the back of a spoon, just give it a little push, slide it right underneath in between the bones, give it a pull, grab yourself a paper towel because it is a little slippery, we're just going to pull this off.

Speaker 1:
Once we have the membrane off, we're going to season these beautiful ribs with our spice rub. Rub it around, get into every nook and cranny, on the sides. Flip them over, do the other side. Going to do this and I'll meet you guys out at the smoker.

Speaker 1:
Now, before we throw these on, let's talk wood. Since we're going with those Asian flavors, I highly recommend that you go with a fruit wood like apple or cherry. I'm going with apple today. We have this at 225 and let's throw these ribs on. We're going to put them on for three hours, bone side down. All right. We're at three hours in. These are looking fantastic. Let's take them inside and wrap them. Now, how I like to wrap these, is I like to put down a little bit of margarine. You don't want to use real butter for this because regular butter has a lower burning temp and it's going to burn your ribs up. Throw down your butter on your foil. We're going to add in a little bit more of our rub. We're going to place our ribs bone side up. Man, these are looking and smelling amazing. We're just going to wrap these, and we're going to place them back on the smoker for about another two hours.

Speaker 1:
Now, while those ribs are smoking, we're going to start working on our Asian-inspired glaze. And for that, we're going to need a half a cup of soy sauce. We're also going to need a third cup of brown sugar, a fourth a cup of honey, one tablespoon of rice wine vinegar, one tablespoon of ginger, freshly grated. If you don't have it, go ahead and substitute the powder. We're also going to need two teaspoons of sesame oil, two cloves of garlic, finely minced, and a fourth teaspoon of crushed red pepper flakes if you want to add in a little bit of heat.

Speaker 1:
To make our glaze, we're just going to throw all of our ingredients into a small sauce pan over medium-low heat. And, we're going to cook this for a few minutes until it starts to thicken up. Now, let's go check on our ribs. All right, based off of touch, these things are getting real soft. We're going to uncover them from the foil and we're going to them back on the smoker for about another hour. But, in about 30 minutes, we're going to start hitting the glaze on. All right. We're about 30 minutes out from eating these things. As you can see, the bone is starting to pull away. It's a good indication that they're just about done. We have our glaze here. It's still a little runny.

Speaker 1:
We're just going to brush it across the top, about every 10, I want to say five to 10 minutes, for the last 30 minutes to cook, we're going to do this, and it's going to tack up and create a nice little sweet vinegary glaze on top of it.

Speaker 1:
I'm going to finish these things up and I'll meet you guys back inside and we'll get a taste. All right. Our six hours is up. These ribs look amazing. They have a nice lacquer color finish on them. They're nice and sticky. I'm going to break these down to a half rack and then we're going to plate these. Now, when it comes to plating, you can do this any way that you want. Since these are a Smoked Sweet and Sticky Asian Rib, I'm going to serve it with rice. You can serve it with whatever you want. I'm going to lay the rack of ribs right over the rice like that. I'm going to hit it with a little bit of sesame seeds, a little bit more. A little bit of green onions, as well, just to help pop, add some color. Drizzle with a little bit more of our glaze. That looks amazing. Let's get a taste. All right. I've been waiting all day for this so let's dig in. Got myself one nice little rib.

Speaker 1:
Perfect bite, comes right off the bone. Man, that's so good. You get a nice hint of the Chinese 5 spice in there. That's not overpowering. The glaze kind of reminds me of almost a General Tso's but not as spicy. This is a fantastic rib recipe. Like I said, you can serve this with anything that you want. I probably have some on my beard. I probably need some wet naps. But, if you guys enjoyed this video, I want to thank you for tuning in. Please hit that thumbs up button if you like it. MONSTERBASS and I are going to be teaming up and possibly bringing you more videos like this. Don't forget to check out my cooking channel called Home Head Chef. Thanks for watching. We'll see you in the next one.

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