Serves
About 3–4
Ingredients
Ribs
- 1 rack pork ribs
- Salt and black pepper, to taste
Sauce
- ¾ cup hoisin sauce
- ½ cup honey
- ½ cup rice wine vinegar
- ½ cup water
- ½ cup low sodium soy sauce
- ¼ cup chili crisp
- 3 tbsp garlic, minced
- 2 tbsp ginger, minced
- 3 tsp Chinese five spice powder
- 1 tsp white pepper
- 2 tsp sesame oil
To Finish
- Roasted sesame seeds
- Steamed rice and greens for serving
Instructions
1.
Prepare the Ribs. Slice the rack of ribs into individual bones and season lightly with salt and black pepper.
2.
Arrange for Cooking. Spray a mesh baking rack with nonstick spray and place it over a foil-lined baking tray. Arrange the ribs on the rack.
3.
Smoke the Ribs. Preheat your Traeger grill to 225°F. Place the ribs on the grill and lightly spritz with water. Cook until the ribs reach an internal temperature of 170°F.
4.
Prepare the Sauce. In a saucepan, heat the sesame oil over medium-low heat. Add garlic and ginger and cook until fragrant. Add hoisin sauce, honey, rice wine vinegar, water, soy sauce, chili crisp, Chinese five spice powder, and white pepper. Whisk to combine and simmer for 10–15 minutes, stirring occasionally, until slightly thickened.
5.
Glaze the Ribs. When the ribs reach 170°F, brush generously with the sauce on both sides.
6.
Finish Cooking. Continue cooking until the ribs reach 200°F internal temperature, glazing 2–3 times until sticky and caramelized.
7.
Serve.Transfer ribs to a platter and sprinkle with roasted sesame seeds.
Serving
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