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Sweet and Spicy Asian BBQ Ribs

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I recently tried a sweet and spicy Asian BBQ ribs recipe to change up the traditional smoked BBQ ribs recipes I've been perfecting. Don't get me wrong, I still smoked them low and slow, I just tried a different rub, and this time I also used a glaze. My wife was really happy with the results since she equates BBQ ribs to BBQ Sauce. I served them with a Grilled Corn and Tomato Salad with Thai Basil Vinaigrette Dressing, the perfect combination

So, be prepared. This is going to take about 4 hours because we're not grilling these ribs. We're doing it the right way- in my humble opinion.

Sweet and Spicy Asian BBQ Ribs Ingredients

2 slabs baby back ribs, trimmed of excess fat, about 3 pounds
1/3 cup Chinese five-spice powder
1 strip thick cut bacon, cut into 1-inch pieces
1/2 shallot, finely chopped
1 clove garlic, minced
3 tablespoons light soy sauce
1 tablespoon rice vinegar
1 tablespoon hoisin sauce
1/3 cup ketchup
2 heaping tablespoons honey
2 heaping tablespoons apricot preserves
2 heaping tablespoons brown sugar
1 teaspoon freshly grated ginger
1 1/2 teaspoons chili sauce (recommended: Sriracha)
2 green onions, chopped, for garnish

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Cooking the Ribs

I always cook my ribs at 250 F for around 4 hours and this time was no different. While I was getting the Big Steel Keg up to temperature (using my new BBQ Guru) I put a complete, but light, coating of Chinese Five-Spice poweder on the ribs as a rub. I only covered the meat side. This is strong stuff, so don't over-do it.

Once the smoker is up to temp, place the ribs in it, meat side up over indirect heat. Let them cook for the first 3 hours.

Preparing the BBQ Sauce

While the ribs are cooking, you'll have plenty of time to prepare the BBQ Glaze. You'll need a medium saucepan and bring it to medium heat. Cook the bacon slowly to render the fat for about 5 minutes. Discard any leftover bits with a slotted spoon so the fat remains in the pan.

Reduce the heat to low and add the shallot and garlic to the baconfat. Saute about 3 minutes until slightly carmerlized. Add the soy sauce and rice vinegar and allow to deglaze in the pan before whisking vigorously to remove and bits from the bottom of the pan. Then add the Hoisin sauce and Ketchup and continue whisking until well mixed.

Now, simmer for 3 minutes before adding the honey, brown sugar and preserves a little at a time. Simmer another 3 minutes and whisk in the chili sauce and do a final simmer for around 10 minutes. Remove from the heat and reserve 1/4 cup for drizzling.

After 3 hours on the smoker, you can start glazing the ribs with the Asian BBQ sauce by putting a heavy coat on every 15-20 minutes. This will build a nice layering of flavor by the time they are done.

Once the Asian BBQ ribs are done to your satisfaction, remove them from the smoker, cover them with foil for 5 minutes to let them rest, and then slice them up. Drizzle the served ribs with reserved sauce and chopped onions