SmoKin RiBs!

pork ribs

🥗Healthier: turkey ribs

💰Cheaper: pork shoulder

Turkey ribs are leaner, while pork shoulder is often more affordable.

barbecue sauce

🥗Healthier: homemade barbecue sauce

💰Cheaper: ketchup with spices

Homemade sauce can be lower in sugar, while ketchup is budget-friendly.

Prepare the spicy El Salvadorian slaw by combining cabbage, red onion, fresh jalapeno, and pickled jalapenos in a large bowl.

Add salt, sugar, oregano, and a splash of pickled jalapeno juice to the bowl.

Pour in hot water and cider vinegar to cover the vegetables, adjusting with more water if necessary.

Let the slaw marinate for a few hours or up to a week in the fridge for better flavor.

Prepare the ribs by removing the thin skin from the back to allow seasoning to penetrate the meat.

Season the ribs with salt and sugar, letting them sit for about 10 minutes.

Preheat the smoker and get it ready for the ribs.

Spray the ribs with cider vinegar using a squeezy bottle before wrapping them tightly in foil.

Create a sweet and spicy glaze by mixing soy sauce, fig jam, sesame oil, cider vinegar, sriracha, and minced garlic in a bowl, adjusting to taste until balanced.

After smoking, unwrap the ribs and check for flexibility, indicating they are done.

Slice the ribs by aligning the knife with the bone and cutting down along the side.

Drizzle the sweet and spicy glaze over the ribs and finish with sesame seeds and chopped scallions.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary