We use cookies to ensure that we give you the best experience on our website. For details please review the terms of the  Privacy Policy.

Skip to Main Content
WiFIRE® Pellet Grills Now in Stock  |Shop Now

Asian Style Sticky Ribs

20

4

Cherry

Sweet & saucy caramelized BBQ ribs are hand over fist delicious, so get your hands in the mix before they’re gone--these Asian-style ribs are worth getting messy over.

4

Activating this element will cause content on the page to be updated.

:

main

  • 2 Rack baby back pork ribs, membrane removed

  • 4 Tablespoon Traeger Asian BBQ Rub

  • 1 Cup hoisin sauce

  • 1/2 Cup soy sauce

  • 1/2 Cup Japanese Sake

  • 1/2 Cup orange juice

  • 1/2 Cup brown sugar, firmly packed

  • 1/2 Teaspoon cayenne pepper

  • 4 Clove garlic, crushed

  • 1 Whole inches fresh ginger, peeled and thinly sliced into coins

  • 6 Whole Scallions, sliced on diagonal, whites and greens divided

  • 10 Ounce Red Pepper Jelly or Apple Jelly

  • 1/2 Cup apple cider vinegar

  • 1 As Needed toasted sesame seeds

  • 1

    When ready to cook, set grill temperature to 180℉ and preheat, lid closed for 15 minutes.
  • 2

    Generously rub each rack of ribs with Traeger's Asian BBQ Rub. Place directly on the grill grate and smoke for 1 hour.

    180 ˚F

    • 2 Rack baby back pork ribs, membrane removed

    • 4 Tablespoon Traeger Asian BBQ Rub

  • 3

    Line a large roasting pan with heavy-duty aluminum foil. Once ribs have smoked for 1 hour, add ribs to the pan and increase temperature to 300℉

    300 ˚F

  • 4

    In a mixing bowl combine hoisin sauce, soy sauce, sake, orange juice, brown sugar, and cayenne. Whisk until the sugar crystals dissolve. Add the garlic, ginger, and the scallion whites.

    • 1 Cup hoisin sauce

    • 1/2 Cup soy sauce

    • 1/2 Cup Japanese Sake

    • 1/2 Cup orange juice

    • 1/2 Cup brown sugar, firmly packed

    • 1/2 Teaspoon cayenne pepper

    • 4 Clove garlic, crushed

    • 1 Whole inches fresh ginger, peeled and thinly sliced into coins

    • 6 Whole Scallions, sliced on diagonal, whites and greens divided

  • 5

    Open grill lid and pour mixture evenly over the ribs in the pan, turning the racks to coat them. Place the ribs meat-side down in the sauce. Cover the pan tightly with heavy-duty aluminum foil.
  • 6

    Roast the ribs until they are tender, about 3 to 3-1/2 hours, or until rib meat pulls away from the bones about 1/2”.
  • 7

    Move ribs to a cutting board and let rest. Leave the grill on.
  • 8

    Make the glaze: Strain the cooking juices into a heat-proof container, such as a Pyrex measuring cup, and measure 3 cups. (Discard any solids or extra liquid.) Skim off any excess fat. Add the cooking liquid to a large saucepan or skillet. Stir in the jelly and cider vinegar and bring to a boil on the stove-top over medium-high heat until reduced by one-third. Remove from the heat.

    • 10 Ounce Red Pepper Jelly or Apple Jelly

    • 1/2 Cup apple cider vinegar

  • 9

    In the meantime, using a sharp knife, slice the rib racks into individual ribs. (Each rack should yield 10 to 13 bones.) Working in batches, add the ribs to the glaze, turning them to coat with tongs. Arrange the ribs directly on the grill grate or return them to the pan they were cooked in and grill for 5 to 10 minutes, turning as needed to warm the ribs and “tighten” the sauce.

    300 ˚F

  • 10

    Transfer to a platter. Sprinkle with the reserved scallion greens and toasted sesame seeds. Enjoy!

    • 1 As Needed toasted sesame seeds