Party Ribs

Party Ribs

These Party Ribs are made for sharing. Individual ribs are grilled until tender, then glazed with a sweet, sticky Asian-style sauce that delivers bold flavor in every bite. They're easy to serve, easy to eat, and guaranteed to disappear fast.

Author

Malcom Reed

Ingredients

• 2 slabs baby back ribs
• 1/4 cup Killer Hogs Hot Rub
• 1/2 cup brown sugar
• 1/4 cup honey
• 1/4 cup soy sauce
• 1/4 cup hoisin sauce
• 2 tablespoons sriracha
• 2 tablespoons rice vinegar
• 1 tablespoon minced ginger
• 2 teaspoons sesame oil
• 1 teaspoon red pepper flakes
• 2 green onions, sliced (green tops only), divided

Directions

1. Remove the membrane from the back of the ribs and slice each rack into individual ribs.
2. Season all sides of the ribs with Killer Hogs Hot Rub.
3. Prepare a grill for indirect cooking at 300°F using a Vortex or similar charcoal setup.
4. Arrange the ribs around the outer edge of the cooking grate, away from the direct heat.
5. Grill for about 90 minutes, flipping halfway through, until the ribs reach 195 to 200°F internal.
6. While the ribs cook, combine the brown sugar, honey, soy sauce, hoisin sauce, sriracha, rice vinegar, ginger, sesame oil, red pepper flakes, and most of the green onions in a bowl.
7. Brush the ribs with the sauce and cook for 5 minutes. Flip, brush with the remaining sauce, and cook another 5 minutes until the glaze is caramelized.
8. Garnish with the remaining green onions and serve hot.