Pork ribs are a barbecue classic, but these Sweet & Spicy Asian Inspired Baby Back Ribs take things to a whole new level. Combining the tenderness of slow-cooked ribs with the bold flavors of Asian spices and a touch of sweetness, this recipe is sure to impress. Whether you’re a fan of the 3-2-1 method or prefer your ribs with a bit more bite, this guide will help you achieve rib perfection.
Sweet & Spicy Asian Inspired Baby Back Ribs
For the Ribs
For the Rub
For the Wrap
For the Korean BBQ Sauce
For the Asian Coleslaw
For the Sesame Dressing
Instructions
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Prepare the Ribs:
Buy high-quality baby back ribs from a reliable butcher. Remove the membrane from the back of the ribs by sliding a butter knife under it, lifting it up, and pulling it off in one motion using a piece of kitchen paper.
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Applying the Rub
- Combine light brown sugar, sea salt, ground black pepper, Chinese five spice powder, and onion powder in a bowl.
- Apply the rub evenly over the ribs. Let them sit for 1-2 hours if possible to absorb the flavours.
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Smoking the Ribs
- Preheat your smoker to 121°C (250°F) and use cherry wood for the smoke.
- Smoke the ribs for 2.5 hours.
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Wrapping the Ribs:
- After 2.5 hours, wrap the ribs tightly in foil with a sprinkle of light brown sugar, a few pats of butter, and a drizzle of hot honey.
- Return the wrapped ribs to the smoker for 1 hour.
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Make the Korean BBQ Sauce:
- In a saucepan, combine water, Sprite, granulated sugar, dark brown sugar, and soy sauce. Bring to a boil and stir until the sugars dissolve.
- Remove from heat and whisk in gochujang, dark sesame oil, and rice vinegar.
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Glazing the Ribs:
- Unwrap the ribs and brush them generously with the Korean BBQ sauce.
- Return to the smoker for another 30 minutes to set the glaze, reapplying the sauce after 15 minutes if desired.
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Making the Coleslaw
- Combine green and purple cabbage, carrot, coriander, and spring onion in a bowl.
- For the dressing, whisk together apple cider vinegar, sugar, roasted sesame oil, toasted white sesame seeds, flaked salt, and freshly ground black pepper until the sugar dissolves. Toss the dressing with the coleslaw.
Equipment
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Note
- For extra heat, you can add a bit more gochujang to the sauce.
- These ribs can be kept warm in an oven until ready to serve.
