Sweet And Sticky Ribs

Let's Cook

1. Step 1.

   Preheat the smoker to 250°F using fruitwood, such as cherry.

2. Step 2.

   Make the dry rub: In a small bowl, combine ¼ cup turbinado raw sugar, 2 tablespoons kosher salt, 1 tablespoon freshly ground black pepper, 1½ teaspoons Chinese five spice powder, 1 teaspoon powdered ginger, 1 teaspoon granulated garlic, and ¼ teaspoon cayenne pepper. Set aside (you will have extra rub).

3. Step 3.

   Prepare the ribs: Trim excess fat and remove the silverskin from the bone side of each rack using a paper towel. Pat the ribs dry.

4. Step 4.

   Coat both sides of each rack with Dijon mustard, using about 1 tablespoon per side. Then apply the dry rub to both sides, using about 1 tablespoon per side. Let the ribs sit at least 1 hour (or overnight) before cooking.

5. Step 5.

   Place the ribs bone side down on the smoker. Smoke for 3 hours, until the meat retracts from the bone about ¼ inch.

6. Step 6.

   After 3 hours, lay out two sheets of aluminum foil overlapping each other. Place one rack of ribs bone side down on the foil. On the meat side, apply 2 tablespoons of unsalted butter and 2 tablespoons of honey. Wrap the ribs tightly. Repeat for the second rack.

7. Step 7.

   Place the wrapped ribs back on the smoker bone side up (so the butter and honey baste the meat) and smoke for 2 hours.

8. Step 8.

   While the ribs are wrapped, make the sauce: In a small bowl, combine ⅔ cup Thai sweet chili sauce, 2 tablespoons hoisin sauce, and 1 tablespoon sriracha powder. Stir to blend.

9. Step 9.

   After 2 hours, remove the ribs from the foil and brush the sauce on both sides. Return the ribs to the smoker (unwrapped) and smoke for 30 to 60 minutes, until the sauce sets and becomes tacky.

10. Step 10.

    Remove the ribs from the smoker and brush with additional sauce. Serve immediately. The ribs are done when the bones wiggle but are not yet loose enough to pull out easily.