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In this guide, inspired by the legendary Smokin’ and Grillin’ Wit AB we’ll take your barbecue game to a whole new level with our Asian-inspired smoked and grilled pork ribs recipe. Get ready for a culinary adventure that combines the richness of smoked paprika, the sweetness of brown sugar, and the umami of soy sauce.
Ingredients
2.5 pounds St. Louis or baby back ribs (about 1 large rack of ribs)
Dry Rub:
- 2 tablespoons brown sugar
- 2 teaspoons smoked paprika
- 2 teaspoons Morton kosher salt
- 1 teaspoon granulated garlic
- 1 teaspoon onion
- 1/4 teaspoon ground ginger
- 1/4 teaspoon Chinese five spice
- 1/4 teaspoon white pepper
Glaze:
- 1 tablespoon sesame oil
- 10-12 cloves garlic, minced finely
- 1 tablespoon grated fresh ginger
- 2/3 cup brown sugar
- 1/2 cup soy sauce
- 1/3 cup rice vinegar
- 1/4 cup honey
- 1/4 cup water
- 1 teaspoon red pepper flakes
Instructions
Prepare the Ribs:
- Remove the membrane from the back of the ribs.
- Pat the ribs dry with paper towels.
Apply the Dry Rub:
- In a small bowl, mix together the brown sugar, smoked paprika, kosher salt, granulated garlic, onion, ground ginger, Chinese five spice, and white pepper.
- Rub the dry rub all over the ribs, covering them evenly.
- Let the ribs sit for at least 30 minutes to allow the flavors to penetrate.
Prepare the Smoker/Grill:
- Preheat your smoker or grill to a temperature of 225°F (107°C).
Smoke the Ribs:
- Place the ribs on the smoker/grill and smoke for about 3-4 hours or until the internal temperature reaches around 165°F (74°C).
Prepare the Glaze:
- In a saucepan, heat sesame oil over medium heat.
- Add minced garlic and grated ginger, sauté until fragrant.
- Add brown sugar, soy sauce, rice vinegar, honey, water, and red pepper flakes. Stir well and simmer for about 10 minutes until the glaze thickens.
Glaze the Ribs:
- Brush the glaze generously over the smoked ribs during the last 30 minutes of cooking.
Finish on the Grill:
- If using a smoker, transfer the ribs to a preheated grill and cook for an additional 15-20 minutes to caramelize the glaze and get a nice char.
Rest and Serve:
- Let the ribs rest for a few minutes before slicing.
- Serve the Asian-inspired smoked and grilled pork ribs with extra glaze on the side.
Asian Pork Ribs
Ingredients
- 2 tsp brown sugar
- 2 tsp smoked paprika
- 2 tsp Morton kosher salt
- 1 tsp granulated garlic
- 1 tsp onion
- 1/4 tsp ground ginger
- 1/4 tsp Chinese five spice
- 1/4 tsp white pepper
- 1 tbsp sesame oil
- 10-12 clove garlic minced
- 1 tbsp grated fresh ginger
- 2/3 cup brown sugar
- 1/2 cup soy sauce
- 1/3 cup rice vinegar
- 1/4 cup honey
- 1/4 cup water
- 1 tsp red pepper flakes
Instructions
- Remove the membrane from the back of the ribs.
- Pat the ribs dry with paper towels.
- In a small bowl, mix together the brown sugar, smoked paprika, kosher salt, granulated garlic, onion, ground ginger, Chinese five spice, and white pepper.
- Rub the dry rub all over the ribs, covering them evenly.
- Let the ribs sit for at least 30 minutes to allow the flavors to penetrate
- Preheat your smoker or grill to a temperature of 225°F (107°C).
- Place the ribs on the smoker/grill and smoke for about 3-4 hours or until the internal temperature reaches around 165°F (74°C).
- In a saucepan, heat sesame oil over medium heat.
- Add minced garlic and grated ginger, sauté until fragrant.
- Add brown sugar, soy sauce, rice vinegar, honey, water, and red pepper flakes. Stir well and simmer for about 10 minutes until the glaze thickens.
- Brush the glaze generously over the smoked ribs during the last 30 minutes of cooking.
- If using a smoker, transfer the ribs to a preheated grill and cook for an additional 15-20 minutes to caramelize the glaze and get a nice char.
- Let the ribs rest for a few minutes before slicing.
- Serve the Asian-inspired smoked and grilled pork ribs with extra glaze on the side.
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