Get ready to tantalize your taste buds with a culinary adventure that brings the smoky flavors of the Asian grill right to your kitchen! Our Smoked Spicy Asian Pork Ribs are not just a dish; they’re an experience that combines the perfect balance of heat, sweetness, and umami. Imagine tender, fall-off-the-bone ribs infused with a rich marinade of soy sauce, hoisin, and Sriracha, all kissed by fragrant smoke. Whether you’re hosting a weekend barbecue or simply craving something extraordinary, these ribs will steal the show and leave your guests begging for more. Don’t miss out on the secret to achieving that mouthwatering flavor—read on to discover how to make these irresistible ribs!
Prep Time: 15 mins
Cook Time: 4 hrs
Total Time: 4 hrs 15 mins
Cuisine: Asian
Serves: 4 servings
Ingredients
- 2 racks pork ribs
- 1/4 cup soy sauce
- 1/4 cup hoisin sauce
- 2 tablespoons Sriracha
- 1 tablespoon ginger, minced
- 1 tablespoon garlic, minced
- Salt and pepper to taste
Instructions
- Begin by preparing the pork ribs. Remove the membrane from the back of the ribs for better flavor absorption and tenderness. Pat the ribs dry with paper towels and season both sides generously with salt and pepper.
- In a mixing bowl, combine the soy sauce, hoisin sauce, Sriracha, minced ginger, and minced garlic. Whisk the ingredients together until well blended to create a flavorful marinade.
- Place the ribs in a large resealable plastic bag or a shallow dish. Pour the marinade over the ribs, ensuring they are evenly coated. Seal the bag or cover the dish with plastic wrap and refrigerate for at least 1 hour, or preferably overnight for maximum flavor.
- Prepare your smoker according to the manufacturer's instructions. Preheat it to a temperature of 225°F (107°C). If using wood chips, soak them in water for about 30 minutes before adding them to the smoker to create a longer-lasting smoke.
- Once the smoker is ready, remove the ribs from the marinade and let any excess marinade drip off. Discard the leftover marinade. Place the ribs bone side down on the smoker grates.
- Smoke the ribs for approximately 4 hours, maintaining a steady temperature of 225°F (107°C). During the last hour of cooking, you may brush the ribs with additional hoisin sauce or a mixture of your choice to enhance the glaze and flavor.
- After 4 hours, check the ribs for doneness. They should be tender and have a nice smoky flavor. If you prefer a more caramelized exterior, you can finish them on a hot grill for a few minutes, brushing with more sauce as desired.
- Once cooked to your liking, remove the ribs from the smoker and let them rest for about 10-15 minutes. This allows the juices to redistribute, ensuring a moist and flavorful bite.
- Slice the ribs between the bones and serve them warm. Garnish with additional Sriracha or chopped green onions if desired. Enjoy your Smoked Spicy Asian Pork Ribs with your favorite sides!
Tips
- Marinate for Maximum Flavor: For the best results, allow the ribs to marinate overnight. This not only enhances the flavor but also tenderizes the meat, making each bite a burst of deliciousness.
- Prepare Your Smoker: Make sure to preheat your smoker to 225°F (107°C) before adding the ribs. Consistent temperature is key to achieving that perfect smoky flavor.
- Choose the Right Wood Chips: Experiment with different wood chips like hickory or applewood for unique flavor profiles. Soaking the chips for 30 minutes before smoking helps create a longer-lasting smoke.
- Check for Doneness: Ribs are done when they are tender and easily pull away from the bone. If you want a caramelized crust, finish them on a hot grill for a few minutes, brushing with extra sauce.
- Let Them Rest: After smoking, allow the ribs to rest for 10-15 minutes before slicing. This helps the juices redistribute, ensuring each bite is moist and flavorful.
- Garnish for Extra Flavor: Serve your ribs with a drizzle of Sriracha or a sprinkle of chopped green onions for a fresh kick that complements the smoky richness.
Nutrition Facts
Calories: 740kcal
Carbohydrates: 10g
Protein: 70g
Fat: 50g
Saturated Fat: 20g
Cholesterol: 200mg
