Sweet & Spicy Asian Style BBQ Back Ribs

4.8
(5)

The spicy sweetness of the rub is complemented with the fruit and spice notes of the sauce in these delicious Asian-inspired pork back ribs.

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Prep Time:
20 mins
Cook Time:
4 hrs
Additional Time:
1 hrs
Total Time:
5 hrs 20 mins
Servings:
6
Yield:
6 servings

Ingredients

  • 2 racks Smithfield® Extra Tender Pork Back Ribs, membrane removed

Rub:

  • ¼ cup packed light brown sugar

  • 3 tablespoons fine sea salt

  • 4 ½ teaspoons onion powder

  • 4 ½ teaspoons chili powder

  • 4 ½ teaspoons paprika

  • 2 teaspoons ground black pepper

Sauce:

  • ¾ cup clover honey

  • ½ cup reduced-sodium soy sauce

  • 2 tablespoons red plum jam

  • 1 tablespoon apple cider vinegar

  • 1 tablespoon chili garlic sauce*

  • 1 cup Handful hickory or apple wood chips for smoking, soaked in water and drained

  • ¾ cup tamarind juice, in a spray bottle*

Directions

  1. About one hour before you plan to start grilling, make the rub: In a small bowl, combine the brown sugar, salt, onion powder, chili powder, paprika and pepper. Pat the ribs dry with paper towels, then sprinkle both sides of each rack with the rub. Set aside at room temperature for one hour.

  2. Preheat the grill for indirect cooking at 250 to 300 degrees F. Add the drained wood chips, if using.

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

  4. Meanwhile, make the sauce: In a medium saucepan over medium heat, combine the honey, soy sauce, jam, vinegar and garlic sauce and bring to a boil. Reduce to a simmer and cook 15 minutes, stirring frequently, until lightly thickened. Set aside to cool to room temperature, then refrigerate.

  5. Continue to cook the ribs until they're so tender the rack will easily break when bent with tongs, 1 to 2 more hours, spraying on both sides with the tamarind juice every 20 to 30 minutes. Brush the ribs on both sides with the sauce and continue to cook for about 5 minutes, until the sauce is set. Remove from the grill and let stand for 5 minutes.

  6. Cut the racks into 3- or 4-rib sections and serve. Pass any remaining sauce at the table.

Tips

* Look for chili garlic sauce in the Asian foods section of your supermarket. Look for tamarind juice in the Asian or Hispanic foods section. If necessary, you can substitute tamarind soda or even apple juice.

Serving Suggestions: Serve these Asian-influence ribs with white rice, grilled scallions and fresh pineapple. And if you like things spicy, try adding more chili garlic sauce to the barbecue sauce mixture-or simply sprinkle the finished ribs with crushed red pepper.

Nutrition Facts (per serving)

1954 Calories
144g Fat
63g Carbs
100g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 1954
% Daily Value *
Total Fat 144g 184%
Saturated Fat 53g 265%
Cholesterol 491mg 164%
Sodium 3937mg 171%
Total Carbohydrate 63g 23%
Dietary Fiber 2g 8%
Total Sugars 49g
Protein 100g
Vitamin C 5mg 24%
Calcium 232mg 18%
Iron 39mg 216%
Potassium 1655mg 35%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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