By Traeger Kitchen
Sweet & saucy caramelized BBQ ribs are crazy delicious, so get your hands in the mix before they’re gone. These Asian-style ribs are worth getting messy over.
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|2 Rack||baby back pork ribs, membrane removed|
|4 Tablespoon||Traeger Pork & Poultry Rub|
|1 Cup||hoisin sauce|
|1/2 Cup||soy sauce|
|1/2 Cup||sake (Japanese rice wine)|
|1/2 Cup||orange juice|
|1/2 Cup||brown sugar, firmly packed|
|1/2 Teaspoon||cayenne pepper|
|4 Clove||garlic, crushed|
|3||inch fresh ginger, peeled and thinly sliced into coins|
|6 Large||scallions, sliced on diagonal, whites and greens divided|
|10 Ounce||red pepper jelly or apple jelly|
|1/2 Cup||apple cider vinegar|
|As Needed||toasted sesame seeds, for serving|
When ready to cook, set Traeger temperature to 165°F and preheat, lid closed for 15 minutes.
165 ˚F / 74 ˚C
Generously rub each rack of ribs with Traeger Pork & Poultry Rub. Place directly on the grill grate and smoke for 1 hour.
2 Rack baby back pork ribs, membrane removed
4 Tablespoon Traeger Pork & Poultry Rub
Line a large roasting pan with heavy-duty aluminum foil. Once ribs have smoked for 1 hour, add ribs to the pan and increase the Traeger temperature to 300°F.
300 ˚F / 149 ˚C
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 whites of the scallions (reserve the green tops for garnish).
1 Cup hoisin sauce
1/2 Cup soy sauce
1/2 Cup sake (Japanese rice wine)
1/2 Cup orange juice
1/2 Cup brown sugar, firmly packed
1/2 Teaspoon cayenne pepper
4 Clove garlic, crushed
3 inch fresh ginger, peeled and thinly sliced into coins
6 Large scallions, sliced on diagonal, whites and greens divided
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. 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 inch.
Move ribs to a cutting board and let rest.
Leave the Traeger on. 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 stovetop over medium-high heat until reduced by 1/3. Remove from the heat.
10 Ounce red pepper jelly or apple jelly
1/2 Cup apple cider vinegar
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. Transfer to a platter. Sprinkle with the reserved scallion greens and toasted sesame seeds. Enjoy!
As Needed toasted sesame seeds, for serving