View Full Version : Recipe: Sweet, Spicy & Sticky Asian Ribs (pics)

12-03-2012, 09:46 PM
Sweet, Spicy & Sticky Asian Ribs (http://www.patiodaddiobbq.com/2012/12/sweet-spicy-sticky-asian-ribs.html)

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 (http://www.patiodaddiobbq.com/2011/02/finger-stickin-chicken-sauce.html) as the base to which I'd add an Asian flair.
The chicken sauce certainly has the sweet and spicy nailed, so I simply
added some hoisin sauce to add the Asian persuasion, and a little Sriracha
to kick the heat up a little bit.

Note: If you have a favorite method for smoking/grilling your baby back
ribs, use that with this rub and sauce. There's no need to cook the ribs the
way I did. Also, you can certainly roast the ribs in an oven, but you may
have to adjust the cook time.

3 slabs Loinback/babyback pork ribs, membrane removed (http://www.amazingribs.com/tips_and_technique/skin_n_trim.html) (2 1/2 to 3 lbs each)
1 batch Rub (recipe follows)
1 batch Glaze(recipe follows)
Toasted sesame seeds, for garnish (optional)
Green onion, sliced thin, for garnish (optional)

2 Tbsp Sea salt
2 Tbsp Light brown sugar
2 tsp Chinese five spice
2 tsp Black pepper, ground fresh
1 tsp Ground ginger

1 batch Finger Stickin' Chicken Sauce (http://www.patiodaddiobbq.com/2011/02/finger-stickin-chicken-sauce.html)
1/2 cup Hoisin sauce
1 Tbsp Sriracha (more or less to taste)

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 are
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!


12-03-2012, 09:48 PM
Yep, I'd eat that. Looks great John.

12-03-2012, 09:49 PM
nice. bookmarked

12-03-2012, 09:55 PM
Cooked on the PBC?? Looks fantastic either way!

12-03-2012, 09:57 PM
Cooked on the PBC?? Looks fantastic either way!

Yup, they certainly were.


12-03-2012, 10:03 PM
Looks and i bet tasted awesome! Thx John :thumb:

Next round of ribs will be going down this road.

12-03-2012, 10:07 PM
Yup, they certainly were.


I tell ya what, Santa needs to hurry up and get here with my PBC!! :grin:

Who needs a Christmas ham anyhow!? I'm thinking ribs instead..

12-03-2012, 10:07 PM
They look amazing

12-03-2012, 10:19 PM
Those look off the hook. Where do you get the Chinese 5 spice ?

12-03-2012, 10:21 PM
Those look off the hook. Where do you get the Chinese 5 spice ?

Thanks. I use McCormick's Gourmet (http://www.mccormickgourmet.com/Products/Blends/Chinese-Five-Spice.aspx) line, which is generally available at most
large grocery stores.



12-03-2012, 10:37 PM
Wow, made me hungry!

Big Bears BBQ
12-03-2012, 10:44 PM
Another outstanding cook .......

12-03-2012, 11:08 PM
OK, now that's something I gotta try.


12-03-2012, 11:52 PM
Those look like a lot of your other stuff you post...........Absolutely FANTASTIC!

I've made some spicey teriyaki ribs on occassion on the grill, similar concept, different flavor profile, but very tasty!

12-04-2012, 06:33 AM
Great looking ribs, love the asian twist.

12-04-2012, 11:49 AM
Thanks for all of your usual gracious comments and encouragement.


Gnaws on Pigs
12-04-2012, 02:54 PM
Man, those look exceptional! I love doing baby backs with Asian or Carribbean flavors.

12-04-2012, 02:57 PM
The ribs look terrific John! :thumb:

02-01-2013, 11:11 PM
I'm trying to keep w/ themed food for the Superbowl, so I think I'll do these on the PBC to represent SF's Chinatown.

Thanks for the tips!


02-02-2013, 12:13 AM
PD, the color on those ribs is just beautiful. Love the added details of the onion and sesame seeds.

02-02-2013, 12:15 AM
Great pic and presentation

02-02-2013, 12:32 AM
Thanks John, A big thumbs up for another great recipe :thumb:

Big George's BBQ
02-02-2013, 06:13 AM
Looks really good Thanks

02-02-2013, 06:27 AM
Wow! What a fantastic presentation and detailed recipes. All I need is a substitute for the "red hot sauce" and I can get all ingredients to try the recipes.

02-02-2013, 06:49 AM
That is some sexy work, there.

Outstanding looking ribs !!!!!!

Mason Dixon Bowhunta
02-02-2013, 08:25 AM
those are some fine looking ribs! :thumb:

02-02-2013, 09:55 AM
Those look great. I'm gonna try that sauce on some wings tomorrow.