Sticky Chinese Barbecue Ribs
Sticky Chinese Barbecue Ribs are better than what you can find at any restaurant. The best news is that you can make extra and have awesome leftovers! Grab extra napkins, you'll need them.
Ingredients
For the dry rub
- 1/2 cup brown sugar
- 1 1/2 tablespoons kosher salt
- 1 tablespoon pepper
- 1/2 teaspoon Chinese 5 spice powder
- 1 teaspoon granulated garlic
For the sticky sauce
- 1/2 cup low sodium tamari sauce or soy sauce
- 1 cup sweet chili sauce found in the Asian section
- 1/2 cup hoisin sauce
- 1/4 cup honey
- 1/4 cup brown sugar
- 3 tablespoons rice wine vinegar
- 1 teaspoon granulated garlic
- 1/2 teaspoon Chinese 5 spice powder
- a few drops red food coloring totally optional
Additional ingredients
- 2 racks loin back ribs 3 1/2- 4 pounds each
- apple juice
Instructions
To make the dry rub
- in a small bowl combine all the ingredients for the rub and combine well. Set aside.
To make the sticky sauce
- In a medium-sized saucepan, stir together all the ingredients. Place over medium-low heat, cover and simmer for 20-30 minutes stirring occasionally.
- Remove from the heat and let cool. The sauce will thicken and become "sticky" when cooled.
To make the ribs
- Remove ribs from packaging, rinse off and pat dry. Place the ribs on a cookie sheet and liberally cover all sides of both racks of ribs.
- Heat your smoker anywhere from 180-225 degrees. Place the ribs on the smoker and smoke for 1 1/2-2 hours (up to 3 hours if you like a smokier rib). Spritz the ribs every 1/2 hour to prevent from drying out.
- After the smoking process, place the ribs back on the cookie sheet. Pour about 2 cups of apple juice in the bottom of the pan and cover tightly with tin foil.
- Heat your grill to 325 degrees and place the covered ribs back on the grill and cook for 1 1/2 hours. Remove from grill. This can all be done ahead of time if you are getting ready for a party.
- When you are ready to finish your ribs, set the heat high on your grill. Liberally brush all sides of the ribs with the sauce. Place meaty side down and cook for 5-8 minutes. Flip over and baste again. Repete this process of flipping and basting 2-3 times.
- Remove from grill and let cool for a few minutes before serving. Enjoy and make sure that you have extra napkins.
Notes
If you don't have a smoker, don't fret. Just skip the smoking step and place the ribs on a cookie sheet with the apple juice. Cover with tin foil and place in a 325-degree oven add cook for 2 hours. Remove from oven and finish on the grill as noted in the directions.
You can find Chines 5 spice powder in the spice aisle at most grocery stores.