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Sweet & Spicy Asian Inspired 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.

Prep Time 1 hr
Cook Time 4 hrs
Total Time 5 hrs
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Cooking Temp: 120  C
Servings: 2
Estimated Cost: 10
Calories: Approximately 650 per serving
Best Season: Suitable throughout the year
For the Ribs
  • 1 Rack Baby Back Ribs
    • For the Rub
  • 5 Tbsp Light Brown Sugar
  • 4 Tbsp Sea Salt
  • 3 Tbsp Ground Black Pepper
  • 2 Tbsp Chinese Five Spice Powder
  • 1 Tbsp Onion Powder
    • For the Wrap
  • 2 Tbsp Light Brown Sugar
  • 2 Tbsp Butter
  • 2 Tbsp Hot Honey
    • For the Korean BBQ Sauce
  • 175 Ml Cold Water
  • 175 Ml Sprite (1/2 can)
  • 75 Grams Granulated Sugar
  • 50 Grams Dark Brown Sugar
  • 1 Tbsp Soy Sauce
  • 225 Grams Gochujang
  • 1 Tsp Dark Sesame Oil
  • 1 Tsp Rice Vinegar
    • For the Asian Coleslaw
  • 1/4 Green Cabbage (Thinly sliced)
  • 1/4 Purple Cabbage (Thinly sliced)
  • 1/2 Carrot (Julienned)
  • 1/4 Cup Coriander (Cut into 1 cm pieces)
  • 1/2 Spring Onion (Finely cut)
    • For the Sesame Dressing
  • 55 Ml Apple Cider Vinegar
  • 1.5 Tbsp Sugar
  • 1 Tbsp Roasted Sesame Oil
  • 1 Tbsp Toasted White Sesame Seeds
  • 0.5 Tsp Flaked Salt
  • 1 Pinch Freshly Ground Black Pepper
Instructions
  1. 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. 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. 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. 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. 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. 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. 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.
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
Read it online: https://www.smokeandsear.world/BBQ-recipes/sweet-spicy-asian-inspired-baby-back-ribs/

Thank you for trying out this recipe! I hope it brings joy and flavour to your table. For more delicious recipes and BBQ tips, visit Smoke & Sear. Happy grilling! Cheers, Lee.