These spicy Asian ribs are exactly what you need to elevate your BBQ game! A perfect new twist of flavors on an old classic!
Post written by The BBQ Brothers. For meat prep, grill setup, temperature and humidity control, recommended tools and techniques for The BBQ Brothers recipes, see The BBQ Brothers Beginner’s Guide To Grilling first, then get to cookin!
As summer settles into its peak, familiar BBQ staples can start to feel routine. A simple way to refresh your grill menu is to take a classic—ribs—and give them an Asian-inspired twist. These Spicy Asian Ribs bring bold, balanced flavors that lift the whole meal without losing the smoky backbone that makes ribs so irresistible.
Start with a rack of ribs. In this recipe we used a rack of baby back ribs, but St. Louis cut or spare ribs will work as well. Before seasoning, remove the tough membrane from the bone side. That thin layer becomes chewier as the meat cooks and blocks smoke and seasoning. Use a dry paper towel to grip a loose edge of the membrane or slide a butter knife under it to lift, then peel it away. Sometimes it comes off in one pull, sometimes you need to repeat until it’s all removed.
To help the rub adhere and to add depth, use soy sauce as a binder. The soy brings salt and umami that begin to season and brine the meat. Add a touch of your favorite hot sauce as part of the slather—this adds another layer of flavor and heat while also helping with the brining process.
For the rub, combine equal parts salt, black pepper, chili powder, crushed red pepper, paprika, garlic powder and cayenne pepper. On paper this looks fiery, but the long, low cook will mellow those spices into a rounded, spicy profile that still delivers a satisfying kick. Finish the exterior with a light drizzle of sesame oil to underline the Asian character.
After applying the soy/hot sauce slather, rub the spice mix into the ribs. Allow the surface to tack up for at least half an hour; you can also let them rest overnight in the refrigerator for deeper flavor and better adhesion.
Smoke the ribs at a steady 225–250°F. We used maple wood for a slightly sweet smoke, but choose whatever wood you prefer. Cook time will vary by rack and smoker, but expect about five hours. Leave the ribs uncovered to develop a crunchy, flavorful bark. Start checking for tenderness after around four hours—when a probe or toothpick slides into the meat with little resistance and the ribs feel buttery and pliable, they’re ready to come off the smoker.
For a finishing touch and a bright contrast to the savory spice, sprinkle finely sliced scallions and toasted sesame seeds over the sliced ribs. The scallions add a fresh, sharp note that lifts the richness and makes the presentation pop.
Recipe Card
Spicy Asian Ribs
- Author: The BBQ Brothers
- Prep Time: 1 hour
- Cook Time: 5 hours
- Total Time: 6 hours
- Category: Main Course
- Method: Smoked
- Cuisine: Asian
Description
These spicy Asian ribs are exactly what you need to elevate your BBQ game! A perfect new twist of flavors on an old classic.
Ingredients
Meat: 1 rack of ribs (we used baby back)
Rub: equal parts salt, black pepper, chili powder, crushed red pepper, paprika, garlic powder and cayenne pepper
Binder/Slather: soy sauce, hot sauce
Finish: sesame oil, sliced scallions, sesame seeds
Wood: maple (or your preferred smoking wood)
Grill temperature: 225–250°F
Smoke time: about 5 hours, uncovered
Instructions
- Remove the membrane from the bone side of the ribs. Use a dry paper towel to grip a loose edge or lift with a butter knife, then peel it away so smoke and rub can penetrate.
- Brush the meat with soy sauce as a binder and add a little hot sauce to the slather for additional flavor and heat.
- Mix equal parts salt, black pepper, chili powder, crushed red pepper, paprika, garlic powder and cayenne pepper. Apply this rub evenly over the ribs.
- Drizzle a small amount of sesame oil over the rack to introduce a subtle nutty, Asian note.
- Allow the ribs to rest until the surface is tacky—anywhere from 30 minutes to overnight in the refrigerator for stronger flavor.
- Smoke at 225–250°F using maple or your preferred wood. Cook the ribs uncovered to develop a crunchy bark; plan on roughly five hours but begin probing for tenderness after about four hours.
- When a probe slides into the meat with minimal resistance and the ribs feel tender and buttery, remove them from the smoker.
- Slice and garnish with finely sliced scallions and sesame seeds to add brightness and texture.
If you try these ribs, let us know: did they smoke the competition or go up in flames? Leave a comment below!