Josh’s Sweet & Spicy Asian Sticky Ribs bring together the best of both worlds. Coated in a sticky glaze that balances sweetness with a punch of spice, these ribs are grilled to tender perfection. The bold, umami-rich flavors make this dish a standout for any backyard gathering or family dinner.
Remove the membrane from the back side of your ribs. Use a butter knife if needed to get between a bone and the membrane to pull it off.
*Pro Tip!* – Use a paper towel for the ultimate grip!
Rub 1 tbsp. of yellow mustard (or binder of choice) all over both sides of your ribs.
Season your ribs liberally on both sides with your BBQ rub of choice. Our favorite is “Rack City” by White Bulls BBQ.
Set your smoker to 225°F, and smoke your ribs uncovered for 3 hours.
When you’ve got about 15 minutes left, prepare two piles of double layered aluminum foil needed for the next step, and spread out your brown sugar, butter, and honey. Since we are smoking 2 racks of ribs in this recipe, you will divide the ingredients equally to place on two separate piles of the foil.
At the 3-hour mark, remove your ribs from the smoker and place them meat side down onto the bed of brown sugar, butter, and honey on your foil piles. Fold both sides of your foil over the ribs tightly, and also close up one end of the wrap. Carefully pour your apple juice into the foil wrap through the remaining open end, then seal the wrap up tight. Remember, since we are smoking 2 racks in this recipe, you will divide the apple juice equally as well.
Place your now wrapped ribs back on the smoker for 2 additional hours, continuing at 225°F.
When you’ve got about 10 minutes left, go ahead and make your glaze by whisking your sambal oelek, Bachan’s bbq sauce, and honey together in a small bowl.
Once the 2 hours are up, remove your ribs from the foil wraps, and place them back on your smoker uncovered. Using a silicone brush, spread your glaze over each rack of ribs, and let them continue to cook for 45-60 minutes. You want to make sure that the glaze is fully set, while also making sure it doesn’t scorch. (shoot for 200°F internal temp).
Remove your ribs from the smoker, and garnish with the toasted sesame seeds and sliced scallions.
Recipe Courtesy of @j_may_bbq
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