Sweet & Spicy Asian Style BBQ Back Ribs

Recipe View Prepare the Spice Rub (1 hour before grilling): In a mixing bowl, meticulously combine brown sugar, sea salt, onion powder, chili powder, paprika, and black pepper. Pat the pork ribs dry with paper towels, then generously coat both sides of each rack with the prepared spice rub. Allow the ribs to rest at room temperature for one hour, allowing the flavors to meld.

Recipe View Prepare the Grill: Preheat your grill for indirect cooking, maintaining a temperature between 250 to 300 degrees F. If using wood chips, add the drained, soaked hickory or apple wood chips to the smoker box or directly onto the coals.

Recipe View Smoke the Ribs (2 hours): Position the ribs, meaty side up, over a drip pan on the grill. Close the lid and cook for 2 hours, ensuring consistent heat by adding approximately 12 coals to a charcoal grill every 45 minutes.

Recipe View Craft the BBQ Sauce (During Rib Smoking): In a medium saucepan, meld the honey, soy sauce, plum jam, apple cider vinegar, and chili garlic sauce over medium heat. Bring the mixture to a gentle boil, then reduce to a simmer and cook for 15 minutes, stirring frequently until it reaches a lightly thickened consistency. Allow the sauce to cool to room temperature before refrigerating.

Recipe View Tenderize and Glaze (1 to 2 hours): Continue cooking the ribs until they achieve ultimate tenderness, easily breaking when bent with tongs. Every 20 to 30 minutes, spritz both sides with tamarind juice to maintain moisture and add a tangy note. Generously brush both sides of the ribs with the prepared BBQ sauce and cook for an additional 5 minutes, allowing the sauce to set beautifully. Remove from the grill and let rest for 5 minutes.

Recipe View Serve: Slice the ribs into sections of 3 or 4 ribs each and present them with flair. Serve with any remaining BBQ sauce for an extra burst of flavor.