Sticky, sweet, salty and spicy ribs! These have a great flavor profile, but the magic is in the cooking technique. We're slicing the ribs BEFORE smoking them, which allows for more cooking surface which means more rub which means more flavor. Not to mention, the cooking process takes a fraction of the time.
Category
Entree
Cuisine
Asian
Servings
4
Prep Time
1 hour
Cook Time
4 hours
Calories
350
Treat your taste buds to something unique - our Asian Sticky Spare Ribs! Our secret? Slicing the ribs before smoking, maximizing flavor with a savory rub and cutting cooking time. Enjoy a delicious sticky, sweet, salty and spicy taste experience!
Ingredients
- 1 rack St. Louis style spare ribs, sliced into individual ribs
-
Smoke on Wheels Pork Marinade
-
Chili Dawg's Habanero Seasoning
-
Dizzy Pig Pineapple Head Rub
- Your favorite Teriyaki Sauce
-
Wildflower honey
Directions
Place the individually sliced ribs into a zip top bag or Briner Bucket. Pour one bottle of Smoke on Wheels Pork Marinade in with the ribs. Refrigerate for 2 hours.
- Preheat your Yoder Smokers YS640 Pellet Grill to 250ºF.
Remove the ribs from the marinade. Place in a foil pan. Season with Chili Dawg's Habanero Seasoning. Go light for less spicy ribs, heavier if you like the burn! Then season all meat surfaces with the Dizzy Pig Pineapple Head Rub. Let the rubs soak in for 5-10 minutes.
Place the ribs directly on the second shelf of the cooker. Smoke until ribs are tender and the meat can move freely from the bone, about 2-2.5 hours. Remove and place all the ribs in a foil pan. Mix two parts teriyaki sauce to one part Wildflower honey and pour enough over the ribs to coat them. Toss the ribs in the sauce until all sides are coated in sauce. Place the foil pan and ribs in the smoker and continue cooking another 15 minutes.
Nutrition
Nutrition
- Serving Size
- 4 oz
- per serving
- Calories
- 350
- Carbs
- 56 grams
- Protein
- 13 grams
- Fat
- 10 grams
- Sodium
- 2939 milligrams
