Craving tender, flavorful smoked Asian ribs? Look no further! Our step-by-step recipe will have you impressing your guests in no time.
Course
Main Course
Prep Time15minutes
Cook Time4hours
Servings6
Ingredients
2racks of baby back ribsabout 4-5 pounds each
1/2cupsoy sauce
1/4cuphoney
3clovesgarlicminced
2-inchpiece of fresh gingergrated
1teaspoonfive-spice powder
1/4cuphoisin sauce
2tablespoonsrice vinegar
2tablespoonsbrown sugar
Sesame seedsfor garnish
Chopped green onionsfor garnish
Fruitwood chipsapple, cherry, or peach for smoking
Instructions
Preparing the Ribs
Start by removing the thin membrane from the back of each rack of ribs. Use a knife to loosen one end, then grab it with a paper towel and peel it off. This step helps the marinade penetrate the meat better.
In a bowl, combine the soy sauce, honey, minced garlic, grated ginger, and five-spice powder. Place each rack of ribs on a large piece of aluminum foil and generously brush the marinade on both sides. Wrap each rack tightly in foil and refrigerate for at least 2 hours, or overnight for maximum flavor.
Preparing the Smoker
Before you start the smoker, soak your fruitwood chips in water for at least 30 minutes. This will help them produce that wonderful smoky flavor.
Prepare your smoker according to its instructions. Aim for a temperature of around 225°F (107°C). Use charcoal or a mix of charcoal and wood chunks to maintain the temperature. Add a drip pan filled with water to help keep the ribs moist during smoking.
Smoking the Ribs
Once your smoker is ready and the temperature is steady, place the racks of ribs directly on the smoker rack, bone side down. Close the smoker's lid and let the ribs smoke for about 3-4 hours. Check the temperature occasionally and adjust the airflow or add charcoal as needed to maintain a steady temperature.
Every hour, baste the ribs with a mixture of hoisin sauce, rice vinegar, and brown sugar using a basting brush. This adds flavor and helps create that delicious glaze.
Testing for Doneness
After about 3 hours of smoking, use a meat thermometer to check the internal temperature of the ribs. You're looking for an internal temperature of 190°F (88°C) for perfectly tender ribs. If they haven't reached this temperature yet, continue smoking and checking every 15-30 minutes.
Serving Your Smoked Asian Ribs
Once the ribs reach the desired temperature, remove them from the smoker and let them rest for about 10 minutes. This allows the juices to redistribute. Then, use a sharp knife to slice the ribs between the bones.