We love this Asian-inspired pork ribs recipe - it's delicious, and only takes about 4 hours from start to finish! If you start cooking 4 - 4 ½ hours before the time you are planning to serve, you will be enjoying these sweet, spicy & sticky pork ribs right off the grill!
Rub
We love this Asian-inspired pork ribs recipe - it's delicious, and only takes about 4 hours from start to finish! If you start cooking 4 - 4 ½ hours before the time you are planning to serve, you will be enjoying these sticky
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Right away, we're firing up the smoker/grill, preparing for cooking on indirect heat. We want to smoke the ribs on a medium fire, so the temperature range we're aiming for is between 275-300ºF (135-148ºC). We went with no smoke wood, but you can add some if you like (although the smoky flavor will probably be drowned out by the sauce and spices we add later on).
While the grill is warming up, grab a small mixing bowl, and add all the rub ingredients. Whisk well, until everything is completely combined. Then season each slab of ribs on both sides, being a bit more generous on the meat side.
Pro Tip: You can season the ribs ahead of time, but never earlier than 1 hour before you're ready to start cooking.
Place the pork ribs on the smoker/grill, over indirect heat, and close the lid. To determine if they are done, we're using the "toothpick test": poke right between two bones with a toothpick, and if it goes in and out with almost no resistance, you're good to go. The cooking time at 275ºF (135ºC) should be around 3 ½ hours - but every pit and every hog are different, so the toothpick test is your friend.
Once they are done, pull the ribs off the heat. Give both sides a light coating of BBQ sauce (we tried Sweet Apple Chipotle, and it was phenomenal). Then place them back on indirect heat. Pay close attention, because the glaze will burn easily - you just want it to caramelize.
When the glaze has caramelized, pull the ribs off the heat, and generously coat each slab with one more layer of sauce. Then cut the ribs between the bones, plate, and sprinkle with sesame seeds and sliced green onion for garnish.
Serve and enjoy!
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