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Honey and red jalapeno jelly in the glaze and Chinese 5 spice powder in the rub provide Asian-inspired flavor to these tender grilled ribs.

Recipe Summary

prep:
10 mins
cook:
3 hrs 30 mins
additional:
1 hr
total:
4 hrs 40 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Glaze:

Directions

Instructions Checklist
  • About one hour before smoking, coat both sides of ribs with a little vegetable oil and sprinkle with Chinese 5 spice. Set aside at room temperature for 1 hour.

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  • Heat charcoal or gas grill for indirect cooking at 230 to 250 degrees F. Add drained wood chips, if using.

  • Place the ribs, meaty side down, over a drip pan and cook for 2 hours. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.

  • Remove ribs from grill. Double-wrap each rack in heavy-duty aluminum foil. Return wrapped ribs to the grill and cook for 1 1/2 to 2 hours more over indirect heat, until very tender. Add more coals as needed to maintain temperature for a charcoal grill.

  • Meanwhile, make the glaze. Combine all ingredients in small saucepan. Bring to a boil over medium-high heat; reduce heat and simmer 15 minutes, stirring frequently.

  • Remove ribs from grill and unwrap. Place ribs over direct heat on grill and brush with honey red pepper glaze. Cook for about 5 minutes until the glaze is set. Turn ribs and repeat with more glaze.

Tips

Recipe by BBQ Pit Master, Moe Cason.

Nutrition Facts

2869 calories; protein 148.8g; carbohydrates 71.4g; fat 218.7g; cholesterol 736.1mg; sodium 1754.5mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/22/2015
Wow are these good! I wanted to try a rib recipe that was different than my usual typical southern BBQ style. I'm so glad I tried these. I was a little skeptical of the amount of Chinese 5-spice powder thinking it would overpower the ribs - NOT so! And the glaze is to die for! A perfect combination of flavors. I cooked mine at 225 in my smoker for 3 hours using maple wood. I then wrapped them in foil and returned them to the smoker for 2 hours. Finally I unwrapped the ribs brushed on the glaze and threw them on the grill til the glaze was caramelized and the ribs were nicely browned. These were fall-off-the-bone scrumptious. The bone slid right out. My guests all raved about these. Highly recommended! Read More
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