Baby Back Ribs cut into individual bones, seasoned and then grilled over charcoal until tender... then glaze with an Asian Glaze to make the perfect Grilled Party Ribs!
Grilled Party Ribs
I started with a couple slabs of Baby Back Ribs - removed the membrane and cut each rib into individual bones. Then I seasoned them with a good coat of Killer Hogs Hot Rub.
I setup my Weber Kettle with a Vortex Charcoal Basket (for that indirect, high-heat effect) and put the individual rib bones all around the side of the grill grate. I flipped the ribs every 30 minutes and cooked them for a total of 90 minutes (or until they hit 195-200 internal).
When they were almost done, I glazed them with an Asian Style Sauce and let it caramelize on the outside for 10-15 minutes.
These Party Ribs were sticky, sweet a little spicy and really, really delicious! They had a great bite-through texture and a good grilled flavor.
Perfect recipe for any party!
- 2 slabs Baby Back Ribs
1/4 cup Killer Hogs Hot Rub
- 1/2 cup brown sugar
- 1/4 cup honey
- 1/4 cup soy sauce
- 1/4 cup hoisin sauce
- 2 Tablespoons sriracha sauce
- 2 Tablespoons rice vinegar
- 1 Tablespoon minced ginger
- 2 teaspoons sesame oil
- 1 teaspoon red pepper flakes
- 2 green onions chopped (just the green tops) save a little for garnish at the end
Vortex Charcoal Basket
Remove the membrane and cut each slab of ribs into individual bone pieces.
Season the ribs on all sides with Killer Hogs Hot Rub.
Set up a Weber Kettle Grill with a charcoal Vortex for indirect grilling.
Arrange the ribs on the cooking grate around the outer edge to avoid direct heat from the vortex.
Cook the ribs for 90 minutes – flipping half way through – until internal temperate reaches about 200F degrees internal.
In a bowl combine the brown sugar, soy sauce, hoisin sauce, honey, sriracha, ginger, sesame oil, red pepper flakes and green onion.
Brush each rib with the sauce and cook for 5 minutes. Flip the ribs and brush with the remaining sauce. Cook for 5 additional minutes and remove from the grill. Garnish with green onion before serving.