Asian Sticky Ribs

Thermoworks almost always has good recipes.  This was smoked in the smoker for a couple hours, then braised in the oven for three more.  That is more time than I'd normally cook baby back ribs and these were falling off the bone, they were so tender. Normally that would not be a good thing but these had so much flavor and were really good.  I'll ask Charlie if he would like these or my regular smoked ribs for his birthday party that is coming up soon.

Thermoworks Asian Sticky Ribs adapted from HeyGrill.com

Ingredients

2 slabs baby back ribs

 

Asian style BBQ Rub

3 T. smoked paprika

1 T. Chinese 5 spice powder

1 T. ground ginger

1 tsp. ground mustard

2 tsp. Kosher salt

1 1/2 tsp. ground pepper

1 1/2 tsp. ground allspice 

1/2 tsp. crushed red pepper flakes

Braising Liquid

1 C. hoisin sauce

1/2 C. soy sauce

1/2 C. orange juice

1/2 C. brown sugar

1/4 C. rice wine vinegar

1/4 C, apple juice

4 cl. garlic, crushed

3-inch fresh ginger root, peeled and sliced

6 green onions, white part, diced..save greens for garnish

1 tsp. cayenne powder

Sticky BBQ Sauce

10 oz, red pepper jelly

1/2 C. apple cider vinegar

 

Garnishes

Sesame seeds to taste

6 green onion greens chopped diagonal

1-2 fresh seranno peppers, sliced into thin coin (recommended but optional)

Instructions 

Preheat smoker to 250º.  Combine rub ingredients.  Prepare ribs for rub and coat rub.

Smoke ribs at 225-275 for two hours (@ 175º)

Prepare braising liquid and have ready when ribs are pulled.  Remove to oven set at 325º, pour braising liquid over, cover tightly with foil & heat ribs to 203º, about 2 to 3 hours.  Check temp with Thermopen.  Remove to cutting board.  Combine stick BBQ sauce with braising liquid & boil to reduce by 1/3.  Heat grill to 450º, dip cut apart ribs in BBQ sauce and move to grill to caramelize on each side.  Serve garnished with sesame seeds, sliced green onion greens & chilies.