Sweet & Spicy Asian Inspired Baby Back Ribs

Sweet & Spicy Asian Inspired Baby Back Ribs

Lee - Smoke & Sear
Servings: 2 Total Time: 5 hrs Difficulty: Intermediate Family Friendly Family Friendly Hot 'n Spicy Hot 'n Spicy
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Asian-Style Smoked Baby Back Ribs

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

Pork
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Prep Time 1 hr Cook Time 4 hrs Total Time 5 hrs
Difficulty: Intermediate Cooking Temp: 120  C Servings: 2 Estimated Cost: £ 10 Calories: Approximately 650 per serving Best Season: Suitable throughout the year
Author: Lee - Smoke & Sear Cooking Method: , Cuisine: Courses: Recipe Keys: Family Friendly Family Friendly Hot 'n Spicy Hot 'n Spicy

For the Ribs

For the Rub

For the Wrap

For the Korean BBQ Sauce

For the Asian Coleslaw

For the Sesame Dressing

Instructions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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.
Keywords: baby back ribs, Asian-inspired ribs, smoked ribs, Korean BBQ sauce, BBQ ribs, sweet and spicy ribs
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🔥 THE LAZY BUZZARDS BBQ 2026 🔥

Some weekends you enjoy . . .

Some weekends you remember.

This was definitely one of those.

Fifteen teams. Two days. Incredible food. New friendships. A bit of healthy competition . . .and an evening BBQ Olympics that had teams and judges laughing together long after the turn-ins were done.

A huge thank you to Alan & Jo for creating something that’s so much more than a BBQ competition. It’s a weekend built around great food, great people and a genuine BBQ community.

Massive respect to every team that competed too. Thanks for letting me wander around with a camera all weekend and capture what UK BBQ is really about.

This is the second BBQ competition I’ve attended now—back-to-back—and I’ve genuinely caught the bug. I’d love to shine a bigger spotlight on this side of the UK BBQ scene next year.

Could you see yourself competing one day? Let me know in the comments . . .👇🔥

#TheLazyBuzzardsBBQ #UKBBQ #BBQCompetition #LiveFireCooking #BBQCommunity

68 13
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🔥 THE LAZY BUZZARDS BBQ 2026 🔥 Some weekends you enjoy . . . Some weekends you remember. This was definitely one of those. Fifteen teams. Two days. Incredible food. New friendships. A bit of healthy competition . . .and an evening BBQ Olympics that had teams and judges laughing together long after the turn-ins were done. A huge thank you to Alan & Jo for creating something that’s so much more than a BBQ competition. It’s a weekend built around great food, great people and a genuine BBQ community. Massive respect to every team that competed too. Thanks for letting me wander around with a camera all weekend and capture what UK BBQ is really about. This is the second BBQ competition I’ve attended now—back-to-back—and I’ve genuinely caught the bug. I’d love to shine a bigger spotlight on this side of the UK BBQ scene next year. Could you see yourself competing one day? Let me know in the comments . . .👇🔥 #TheLazyBuzzardsBBQ #UKBBQ #BBQCompetition #LiveFireCooking #BBQCommunity

Six years ago I stepped into the UK BBQ scene.

I had no idea that buying a smoker during lockdown would completely change my life.

Since then I’ve shared 100+ free recipes, created over 1,000 pieces of content, surpassed ONE MILLION website views, welcomed 600,000+ active users to Smoke & Sear, and built social profiles, groups and communities with 70,000+ members and followers.

But the numbers aren’t what I’m most proud of.

It’s the friendships, the community, and seeing more and more people across the UK discovering outdoor cooking.

A massive thank you to every brand that’s believed in me over the last six years. Whether you’ve trusted me with your products, invited me to events, or somehow flown me to Nashville . . . (still can’t quite believe that one! ❤️)

Then there’s @fourge.bbq . . .

Starting a business with three great lads I met through the BBQ community is genuinely a dream come true.

It’s still early days, but seeing so many FOUNDERS backing us, our rubs selling so well, and people proudly wearing FOURGE merch honestly means more than I can put into words. Pellets, fuel and plenty more are just around the corner, and I can’t wait to cook for so many of you at @meatupfestival in just a few weeks.

Thank you to everyone who’s followed my journey over the last six years.

I’m just one bloke trying to do his small part to help push UK BBQ forward.

Here’s to the next chapter. 🔥🇬🇧

#UKBBQ #OutdoorCooking #PassTheFlame

106 11
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Six years ago I stepped into the UK BBQ scene. I had no idea that buying a smoker during lockdown would completely change my life. Since then I’ve shared 100+ free recipes, created over 1,000 pieces of content, surpassed ONE MILLION website views, welcomed 600,000+ active users to Smoke & Sear, and built social profiles, groups and communities with 70,000+ members and followers. But the numbers aren’t what I’m most proud of. It’s the friendships, the community, and seeing more and more people across the UK discovering outdoor cooking. A massive thank you to every brand that’s believed in me over the last six years. Whether you’ve trusted me with your products, invited me to events, or somehow flown me to Nashville . . . (still can’t quite believe that one! ❤️) Then there’s @fourge.bbq . . . Starting a business with three great lads I met through the BBQ community is genuinely a dream come true. It’s still early days, but seeing so many FOUNDERS backing us, our rubs selling so well, and people proudly wearing FOURGE merch honestly means more than I can put into words. Pellets, fuel and plenty more are just around the corner, and I can’t wait to cook for so many of you at @meatupfestival in just a few weeks. Thank you to everyone who’s followed my journey over the last six years. I’m just one bloke trying to do his small part to help push UK BBQ forward. Here’s to the next chapter. 🔥🇬🇧 #UKBBQ #OutdoorCooking #PassTheFlame

First time guest judging at Whole Hog 2026 with @comp_bbq_uk . . . and what a weekend🔥

Six rounds. Two days. Nine teams. A LOT of pork.

Honestly, it opened my eyes to a whole other side of UK BBQ. So much skill, creativity, graft and proper passion for cooking over fire.

Massive respect to Comp BBQ UK for building something special, and huge respect to @weberuk and cranswickplc for everything they do to support this event and help the competition BBQ scene grow.

UK BBQ is gathering serious momentum… and this definitely won’t be the last BBQ comp I attend.

Who’s ever thought about getting a few mates together and entering a BBQ team? 👀🔥

#CompBBQUK #WholeHog2026 #UKBBQ #BBQCommunity #CompetitionBBQ

49 2
Open
First time guest judging at Whole Hog 2026 with @comp_bbq_uk . . . and what a weekend🔥 Six rounds. Two days. Nine teams. A LOT of pork. Honestly, it opened my eyes to a whole other side of UK BBQ. So much skill, creativity, graft and proper passion for cooking over fire. Massive respect to Comp BBQ UK for building something special, and huge respect to @weberuk and cranswickplc for everything they do to support this event and help the competition BBQ scene grow. UK BBQ is gathering serious momentum… and this definitely won’t be the last BBQ comp I attend. Who’s ever thought about getting a few mates together and entering a BBQ team? 👀🔥 #CompBBQUK #WholeHog2026 #UKBBQ #BBQCommunity #CompetitionBBQ

This started as a daft little comp I set up in the UK BBQ WhatsApp Community to get the regional groups talking, cooking, meeting up and generally giving each other grief.

Most regions went suspiciously quiet.

But two actually stepped up.

SOUTH vs NORTH

The South came in swinging with a proper land, sea and fire feast — venison haunch wrapped in nori, reverse-seared smoked lamb, lobster, scallops, shell-on prawns, Sussex mackerel, monkfish, black sea bream, focaccia, fresh green sauce and a Sussex Smokie finished with a breadcrumb crust.

Then the North answered with an absolute monster board — rack of lamb, black pudding burnt ends with Newcastle Brown Ale sauce, sticky pork ribs, Cumberland sausage, smoked chuck scouse, fish and chips, roast beef, ribeye steaks, venison burgers, grilled potato skewers, sweet Yorkshire pudding with bone marrow crème pâtissière and smoked sticky toffee pudding with bourbon ice cream.

And honestly, this is exactly what it was meant to be about.

People getting together. Cooking outdoors. Making new mates. Sharing ideas. Having a laugh. Creating something that represents where they’re from.

But… there can only be one winner.

To vote, comment:

SOUTH

or

NORTH

I’ll somehow collate the votes from Instagram and Facebook on Monday 6th July, and we’ll find out who takes the regional glory for 2026.

More details on both cooks are on the website, and you can also join the UK BBQ WhatsApp Community there if you fancy getting involved. It really is a cracking bunch.

Now then…

Who gets the glory?

SOUTH or NORTH?

66 128
Open
This started as a daft little comp I set up in the UK BBQ WhatsApp Community to get the regional groups talking, cooking, meeting up and generally giving each other grief. Most regions went suspiciously quiet. But two actually stepped up. SOUTH vs NORTH The South came in swinging with a proper land, sea and fire feast — venison haunch wrapped in nori, reverse-seared smoked lamb, lobster, scallops, shell-on prawns, Sussex mackerel, monkfish, black sea bream, focaccia, fresh green sauce and a Sussex Smokie finished with a breadcrumb crust. Then the North answered with an absolute monster board — rack of lamb, black pudding burnt ends with Newcastle Brown Ale sauce, sticky pork ribs, Cumberland sausage, smoked chuck scouse, fish and chips, roast beef, ribeye steaks, venison burgers, grilled potato skewers, sweet Yorkshire pudding with bone marrow crème pâtissière and smoked sticky toffee pudding with bourbon ice cream. And honestly, this is exactly what it was meant to be about. People getting together. Cooking outdoors. Making new mates. Sharing ideas. Having a laugh. Creating something that represents where they’re from. But… there can only be one winner. To vote, comment: SOUTH or NORTH I’ll somehow collate the votes from Instagram and Facebook on Monday 6th July, and we’ll find out who takes the regional glory for 2026. More details on both cooks are on the website, and you can also join the UK BBQ WhatsApp Community there if you fancy getting involved. It really is a cracking bunch. Now then… Who gets the glory? SOUTH or NORTH?

Second walk out with the Lads Project today and honestly… what a proper day.

Hot as anything, big Peak District views, Thor’s Cave, River Dove, miles in the legs, plenty of laughs and just a really good bunch of lads getting outside and doing something positive.

No pressure, no awkwardness, no forced deep chats — just fresh air, good people, proper conversation when it comes, and a reminder that getting out of your usual routine does a lot.

Any lads want to join the next monthly social walk? Drop me a DM and I’ll send you the link to the WhatsApp group where it’s all planned.

#LadsProject #PeakDistrict #MensMentalHealth #MensCommunity #HikingUK

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Second walk out with the Lads Project today and honestly… what a proper day. Hot as anything, big Peak District views, Thor’s Cave, River Dove, miles in the legs, plenty of laughs and just a really good bunch of lads getting outside and doing something positive. No pressure, no awkwardness, no forced deep chats — just fresh air, good people, proper conversation when it comes, and a reminder that getting out of your usual routine does a lot. Any lads want to join the next monthly social walk? Drop me a DM and I’ll send you the link to the WhatsApp group where it’s all planned. #LadsProject #PeakDistrict #MensMentalHealth #MensCommunity #HikingUK

DRAGON01 over Coningsby 🔥

It’s been a few weeks since I last watched Flt Lt Tom Nation put the Typhoon through its paces over RAF Coningsby — but the second I heard today’s slot announced on the NOTAM, there was absolutely no chance I was missing it.

And what a display.

I may have lost half of it to the sun, and the other half to Tom flying so low he disappeared behind the trees . . . but wow. 😂

The speed, power and agility of the Typhoon is ridiculous — but the way Tom handles it is something else entirely.

Huge respect to Tom and the whole Typhoon Display Team behind the scenes.

Absolutely epic.

#DRAGON01 #TyphoonDisplayTeam #RAFConingsby #EurofighterTyphoon #TyphoonFGR4 RoyalAirForce Aviation

477 9
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DRAGON01 over Coningsby 🔥 It’s been a few weeks since I last watched Flt Lt Tom Nation put the Typhoon through its paces over RAF Coningsby — but the second I heard today’s slot announced on the NOTAM, there was absolutely no chance I was missing it. And what a display. I may have lost half of it to the sun, and the other half to Tom flying so low he disappeared behind the trees . . . but wow. 😂 The speed, power and agility of the Typhoon is ridiculous — but the way Tom handles it is something else entirely. Huge respect to Tom and the whole Typhoon Display Team behind the scenes. Absolutely epic. #DRAGON01 #TyphoonDisplayTeam #RAFConingsby #EurofighterTyphoon #TyphoonFGR4 RoyalAirForce Aviation