Smoked Ribs On Traeger With Sticky Asian Sauce!

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

pork ribs

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs are leaner and cheaper.

honey

🥗Healthier: agave syrup

💰Cheaper: maple syrup

Agave syrup is lower in calories.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free and offers a similar taste.

Remove the silverskin from the baby back ribs or score the bone side in a diamond pattern, then trim excess fat.

Cut the rack into individual ribs and place them on a wire rack over a baking sheet, ensuring no ribs touch.

Mix a 3:2 ratio of Honey Killer Bee rub to Dirty Bird rub and generously season both sides of the ribs.

In a bowl, whisk soy sauce, rice vinegar, honey, Asian BBQ glaze, hoisin sauce, sesame oil, ginger, and garlic to make the glaze.

Preheat your smoker to 250°F (120°C) and place the ribs inside, cooking for 2 hours while flipping after 1 hour.

After 2 hours, remove ribs from the smoker, pour a few tablespoons of glaze over them, and wrap tightly in foil.

Return the foil-wrapped ribs to the smoker and cook for 1-1.5 hours until tender and juicy.

Unwrap the ribs, coat them generously with glaze, and return them to the smoker uncovered for 30-45 minutes to set the glaze.

Once the glaze is caramelized and sticky, garnish the ribs with green onions, sesame seeds, and lime wedges.

Serve hot, optionally pouring any leftover glaze over the ribs for extra flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens