For an even deeper smoky flavor, consider using a combination of hickory and apple wood chips. Adjust the amount of chili garlic sauce to match your preferred spice level. If tamarind juice is unavailable, a mixture of lime juice and a touch of brown sugar can serve as a substitute. Ensure consistent grill temperature for even cooking and optimal tenderness. Resting the ribs after cooking allows the juices to redistribute, resulting in a more succulent final product.
Sweet & Spicy Asian Style BBQ Back Ribs
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PREP TIME20 mins
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COOK TIME4 hrs
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TOTAL TIME5 hrs 20 mins
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SERVING6 People
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VIEWS19
Embark on a culinary journey with these Asian-inspired pork back ribs, where the vibrant spice rub dances harmoniously with the luscious, fruit-infused BBQ sauce. A symphony of flavors awaits!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate63 g
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Cholesterol491 mg
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Fiber2 g
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Protein100 g
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Saturated Fat53 g
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Sodium3937 mg
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Sugar49 g
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Fat144 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Spice Rub (1 hour before grilling): In a mixing bowl, meticulously combine brown sugar, sea salt, onion powder, chili powder, paprika, and black pepper. Pat the pork ribs dry with paper towels, then generously coat both sides of each rack with the prepared spice rub. Allow the ribs to rest at room temperature for one hour, allowing the flavors to meld.
02
StepPrepare the Grill: Preheat your grill for indirect cooking, maintaining a temperature between 250 to 300 degrees F. If using wood chips, add the drained, soaked hickory or apple wood chips to the smoker box or directly onto the coals.
03
StepSmoke the Ribs (2 hours): Position the ribs, meaty side up, over a drip pan on the grill. Close the lid and cook for 2 hours, ensuring consistent heat by adding approximately 12 coals to a charcoal grill every 45 minutes.
04
StepCraft the BBQ Sauce (During Rib Smoking): In a medium saucepan, meld the honey, soy sauce, plum jam, apple cider vinegar, and chili garlic sauce over medium heat. Bring the mixture to a gentle boil, then reduce to a simmer and cook for 15 minutes, stirring frequently until it reaches a lightly thickened consistency. Allow the sauce to cool to room temperature before refrigerating.
05
StepTenderize and Glaze (1 to 2 hours): Continue cooking the ribs until they achieve ultimate tenderness, easily breaking when bent with tongs. Every 20 to 30 minutes, spritz both sides with tamarind juice to maintain moisture and add a tangy note. Generously brush both sides of the ribs with the prepared BBQ sauce and cook for an additional 5 minutes, allowing the sauce to set beautifully. Remove from the grill and let rest for 5 minutes.
06
StepServe: Slice the ribs into sections of 3 or 4 ribs each and present them with flair. Serve with any remaining BBQ sauce for an extra burst of flavor.
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Darien Hilll
Jun 6, 2025I added a bit more chili garlic sauce for extra spice, and they were amazing!
Jany Willmshammes
May 29, 2025These ribs were a huge hit at my summer barbecue! The rub and sauce combination is incredible.
Abbie Donnelly
Apr 29, 2025I've made these ribs several times now, and they always come out perfectly. The tamarind juice spritz is a game-changer!
Erin Okon
Apr 25, 2025The sauce is so flavorful and unique. I get requests to make these ribs all the time.
Amie Stamm
Apr 20, 2025Easy to follow recipe and the ribs were fall-off-the-bone tender. Highly recommend!