If you're looking for a showstopper, these Asian Sticky Party Ribs are, well, a party for your mouth! With a sticky, sweet, and savory glaze, they're sure to be a hit with anyone who loves tasty BBQ!
Start by preparing your rack of baby back ribs. Remove the silverskin, or if you're lazy like us, use a sharp knife to score the bone side of the ribs in a diamond pattern. This will help the rub and glaze penetrate the meat and make it extra flavorful. After scoring, trim off any excess globular fat and cut the rack into individual ribs to make serving easier. Place the ribs on a wire rack over a baking sheet, making sure none of the ribs are touching. This will allow the smoke to circulate evenly around them and give them that smoky flavor we love.
It's time to season the ribs. Use a 3:2 ratio of Honey Killer Bee rub to Dirty Bird rub, and sprinkle this mixture generously over both sides of the ribs. The rub will create a flavorful base for the glaze later on, so don't be shy with it.
Preheat your smoker to 250°F (120°C), and once it's up to temperature, place the ribs inside. Let them cook for about two hours. Check on the ribs when you're halfway there (after 1 hour of cooking) and flip the ribs to ensure they cook evenly on both sides.
During this time, you can begin preparing the glaze. In a bowl, whisk together the soy sauce, rice vinegar, honey, Kosmo's Q Sweet & Sticky Asian BBQ Glaze, hoisin sauce, sesame oil, grated ginger, and minced garlic. Congratulations, you've got yourself a glaze that will give the ribs an irresistible sticky coating later on.
After a total of two hours in the smoker, remove the ribs and place them on a large sheet of aluminum foil. Pour a few tablespoons of the glaze mixture over the ribs and wrap the foil tightly around them, sealing in all the moisture. Return the foil-wrapped ribs to the smoker for another hour to 1.5 hours, until they become tender and juicy. Be patient with this step—the slow cooking helps the flavors really meld together. The ribs should now be tender and almost fall-off-the-bone delicious!
There's only one last step left. Carefully unwrap them from the foil, discarding the foil. Generously coat each rib with the glaze, making sure to cover all sides. This step will build up that signature sticky texture and sweet flavor that everyone loves. Place the ribs back on the wire rack in the smoker and cook them uncovered for another 30-45 minutes, until the glaze sets. You want it to caramelize and form a glossy, sticky finish on each rib.
Once the ribs are done, plate them up and garnish with sliced green onions, toasted sesame seeds, and a squeeze of lime for a fresh pop of flavor. If you have any leftover glaze, pour it over the ribs to enhance the flavor even more. Now, your Asian Sticky Party Ribs are ready to be devoured—watch them disappear at your next gathering.
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