Sweet, Spicy & Sticky Asian Ribs
I had a hankerin' for some ribs last weekend, but I wanted something a little off the beaten path. Included in my craving was the yearning for something sweet and spicy. This recipe is the result of some early morning category-one brainstorming. A few ideas rattled around in my brain and I eventually decided to use my Finger Stickin' Chicken Sauce as the base to which I'd add an Asian flair.
Instructions
About 4 hours before you want to serve, start your smoker or grill and prepare
for indirect cooking over a medium fire (275-300º). 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 indirect until a toothpick inserted between the bones has very little resistance. The cook time is approximately 3 hours at an average temperature of 300º. However, every hog and cooker is 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 then whisk in the remaining 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 indirect 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!
Note: I cooked the ribs in my .
Referenced in ingredients: Finger Stickin' Chicken Sauce
