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!

#partyribs #ribs #howtobbqright

Asian Glazed Party Ribs

WHAT MALCOM USED IN THIS RECIPE:
- Killer Hogs Hot Rub http://bit.ly/TheHotRub
- Red Handle Trimming Knife 5" https://bit.ly/H2QKnife5
- Vortex Grill https://bit.ly/H2QVortexSmall
- Thermoworks Thermapen https://bit.ly/2I9Fsnp
- BBQ Gloves - https://bit.ly/H2Q_BBQGloves

Ingredients
- 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

Directions:
1. Remove the membrane and cut each slab of ribs into individual bone pieces.
2. Season the ribs on all sides with Killer Hogs Hot Rub.
3. Set up a Weber Kettle Grill with a charcoal Vortex for indirect grilling.
4. Arrange the ribs on the cooking grate around the outer edge to avoid direct heat from the vortex.
5. Cook the ribs for 90 minutes - flipping half way through - until internal temperate reaches about 200F degrees internal.
6. In a bowl combine the brown sugar, soy sauce, hoisin sauce, honey, sriracha, ginger, sesame oil, red pepper flakes and green onion.
7. 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.

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