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
Got everything you need? Let's get started.
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!
Have you worked with Kosmos for a while, and come up with something even better? Many of our recipes are submitted by our wonderful customers, who come up with all sorts of ideas that we could never think of.
Go here to submit your own recipe. If accepted, you'll get 10% off the whole store.
These Reverse Seared Steaks are all about building a deep, flavorful crust while keeping the inside perfectly juicy and tender. This recipe puts two cooking methods head-to-head: one steak gets the reverse-sear treatment with a slow cook over indirect heat, while the other goes straight over high heat using the traditional grilling method.
These Honey BBQ Spam Burnt Ends are all about smoky flavor, sticky-sweet BBQ sauce, and ridiculously easy preparation. Cubes of Spam get coated in Kosmos Q Honey Killer Bee Rub, smoked until golden and caramelized, then tossed in a buttery brown sugar BBQ sauce that turns into a thick, sticky glaze.
These Hot Honey Grilled Salmon fillets are all about sweet heat, smoky flavor, and keeping things incredibly simple. A whole skin-on salmon fillet gets coated in olive oil and Kosmos Q Honey Killer Bee Rub, then grilled until perfectly cooked and flaky.
Everyone wishes that they could have award-winning competition BBQ at their backyard barbecue parties. With Kosmo's BBQ, that's exactly what you'll have, every time.
