Best Smoked Baby Back Ribs With Hoisin Honey Glaze Recipes

STICKY HOISIN RIBS

Steps:

• Preheat the oven to 160°C/325°F/gas 3.
• Sprinkle the ribs with the five-spice and a good pinch of sea salt and black pepper, drizzle with 1 tablespoon of olive oil, then rub all over. Arrange the ribs in a large roasting tray. Break apart the garlic bulb and scatter over the unpeeled cloves, then halve and add the oranges.
• Cover the tray tightly with tin foil, and roast in the middle of the oven for 3 hours, or until tender and cooked through.
• Meanwhile, for the salad, trim the spring onions, radishes and fennel, and deseed the chillies, then finely slice it all lengthways and place into a bowl of ice-cold water to make it super-crisp. Pick in the coriander leaves and put aside.
• Make a quick salad dressing by mixing the sesame oil, rice wine vinegar and soy together. Peel and finely grate in the ginger, then taste and season to perfection with black pepper.
• Remove the tray from the oven and move the ribs to a board. Carefully squeeze the sticky orange juice back into the tray. Squeeze the soft garlic flesh out of the skins and mash it up, scraping up all the sticky bits from the tray.
• Place the tray over a medium heat on the hob or over your barbecue, let it start to bubble, then pour in the hoisin sauce. Let it tick away for a few minutes, or until thick and shiny, then remove.
• Now, dunk each rack of ribs in the glaze, using your woody herbs as a brush to generously coat them all over, and transferring to the cool side of the barbecue as you go. Cook for another 10 minutes or so, covered with the air valve open.
• Meanwhile, cook the jasmine rice according to the packet instructions, then fluff up and divide between your plates. Drain and dry the salad veg, then toss with the dressing and plate up. Pile the sticky ribs on top, get stuck in, and get messy!

HOISIN BABY BACK RIBS

Steps:

• Combine 1/2 cup hoisin sauce, the vinegar, honey, soy sauce, Sriracha, ginger and garlic in a 6-quart slow cooker. Add the ribs and turn to coat. Cover and cook on low, 6 hours.
• Preheat the broiler and line a rimmed baking sheet with foil. Transfer 1 cup of the liquid from the slow cooker to a medium bowl; whisk in the remaining 1/2 cup hoisin sauce and the ketchup. Transfer the ribs to the prepared baking sheet and brush both sides generously with the sauce. Broil, bone-side down, until browned and bubbling, 3 to 5 minutes.
• Transfer to a cutting board and slice into individual ribs. Top with more sauce and sprinkle with the scallions. Serve with coleslaw.

SMOKED BABY BACK RIBS

Steps:

• Prepare the ribs (see below). Combine the brown sugar, chili powder, paprika, cumin, mustard powder and 2 tablespoons salt in a small bowl. Rub the ribs all over with the cut sides of the lemon and then the spice mixture and place in a large roasting pan or resealable plastic bag. Cover and refrigerate at least 2 hours or overnight.
• Meanwhile, soak the wood chips in water 1 hour, then prepare your grill for smoking, filling the smoker box with one-quarter each of the wood chips and apple.
• About 30 minutes before smoking, remove the ribs from the refrigerator and let stand at room temperature. Meanwhile, combine the apple juice, Worcestershire sauce and vinegar in a small spray bottle. Shake to mix.
• Once the grill reaches 250 degrees F, lightly brush the grates with vegetable oil and place the ribs on the cooler side of the grill, meat-side up. Spray with the apple juice mixture. Close the grill and let smoke 1 hour.
• Replenish the smoker box with another one-quarter each of the wood chips and apple. Flip the ribs so they're meat-side down with the opposite edge of the racks closer to the smoker box. Spray with the apple juice mixture; close the grill and let smoke 1 more hour. Repeat this process every hour until the ribs are dark brown and tender and the meat starts to shrink away from the bones, about 2 more hours. Remove the ribs from the grill and let rest 5 minutes before slicing.
• How to prep your ribs:
• Position the ribs meat-side down. Insert a paring knife under the membrane that covers the back of the rack. Loosen the membrane with the knife. Grab the membrane with your fingers and peel off completely.

SMOKED RIBS WITH HONEY-BOURBON GLAZE

Steps:

• For the ribs: Put the wood chips in a large bowl with the bourbon and add water to cover. Soak for 1 hour.
• Position a rack on the lowest level of the oven and preheat to 300 degrees F. Drain the wood chips and spread in the bottom of a large roasting pan.
• Stir together the brown sugar, salt, cumin, smoked paprika, coriander, garlic powder and black pepper in a small bowl. Rub the spice mixture over the meaty side of each rack of ribs.
• Set the roasting pan over medium-high heat (see Cook's Note). Cook, stirring occasionally, until the wood chips are smoking. (This can take up to 5 minutes.) Set a metal roasting rack over the chips and arrange the ribs side-by-side. Seal the pan very tightly with several layers of heavy-duty aluminum foil. Place the roasting pan on the bottom rack of the oven and roast 2 1/2 hours.
• For the glaze: Combine the honey, bourbon, vinegar and molasses in a small saucepan. Bring to a simmer over medium heat. Simmer until reduced by half, about 5 minutes. Remove from the heat and whisk in the chipotle. Season with 1/2 teaspoon kosher salt.
• After 2 1/2 hours, remove the ribs from the oven and carefully remove the foil. Increase the oven temperature to 425 degrees F. Place the ribs side-by-side on a rimmed baking sheet lined with parchment paper. Brush the ribs with the glaze and roast until they are caramelized and crisp on the edges, 15 to 20 minutes.
• Transfer the rib slabs to a cutting board and cut between the bones to make individual ribs. Serve with your favorite barbecue sauce.