Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Sweet Chili, Ginger, and Soy Baby Back Ribs

Servings: 6 to 8

Asian flavors meet American technique in this East-West fusion rib. Never underestimate the number of racks you may end up cooking; these tasty morsels practically demand you to eat several in one sitting.


For the ribs and spice rub

  • 2 racks of pork baby back ribs (about 3-3/4 lb. each)
  • 1/4 packed cup light brown sugar
  • 2 Tbs. sweet paprika
  • 1 Tbs. kosher salt
  • 2 tsp. chili powder
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • 1 tsp. dried ginger
  • 1 tsp. freshly ground black pepper
  • 1/4 tsp. ground cumin
  • 1/4 tsp. cayenne

For the sauce

  • 1/2 cup bottled barbecue sauce
  • 1/2 cup soy sauce
  • 1 Tbs. minced fresh ginger
  • 2 oz. (4 Tbs.) salted butter, cut into cubes
  • 1 to 2 tsp. toasted sesame seeds, for garnish

Nutritional Information

  • Nutritional Sample Size based on 8 servings
  • Calories (kcal) : 690
  • Fat Calories (kcal): 440
  • Fat (g): 49
  • Saturated Fat (g): 19
  • Polyunsaturated Fat (g): 7
  • Monounsaturated Fat (g): 20
  • Cholesterol (mg): 180
  • Sodium (mg): 1790
  • Carbohydrates (g): 13
  • Fiber (g): 1
  • Sugar (g): 10
  • Protein (g): 47


Smoke the ribs

  • Heat a smoker or grill to 225°F. Add applewood or cherrywood chips to the smoker per the manufacturer’s instructions.
  • Loosen the membrane at the back of the ribs by slipping a butter knife between the rib bone and membrane to loosen the corner. Then, using a paper towel to grip the edge, pull the membrane away and discard.
  • In a medium bowl, combine the sugar, paprika, salt, chili powder, onion powder, garlic powder, dried ginger, pepper, cumin, and cayenne. (Use immediately, or store in an airtight container at room temperature for up to 2 months.) Coat the ribs generously on both sides with the rub. Let the ribs sit at room temperature to allow the meat to sweat into the rub and form a paste, 10 to 15 minutes.
  • Put the ribs in the smoker bone side down, and smoke according to the smoker manufacturer’s instructions for 3 hours.

Make the sauce

  • Meanwhile, in a medium bowl, whisk the barbecue sauce, soy sauce, and ginger. Divide the sauce into two equal portions, reserving half for serving and half for basting.
  • After the first 3 hours of smoking, lay each rack on 2 separate sheets of butcher’s paper or two sheets of foil large enough to encase the racks (doubling up prevents punctures and helps keep in the juices). Brush each rack on both sides with some of the sauce, and scatter 1 Tbs. of the butter on top of each rack. Wrap up and seal each parcel tightly, and then return the racks to the smoker for another 2 hours.
  • Gently unwrap the ribs (there will be lots of liquid in the packages) to expose the top side of the meat. Brush the tops of the racks again with the sauce, divide the remaining 2 Tbs. of butter between them, and then return to the smoker for a final 15 minutes to set the sauce.
  • Remove the ribs from the smoker. Garnish with the sesame seeds, and serve immediately with the reserved sauce.


Rate or Review

Reviews (2 reviews)

  • user-6284547 | 10/04/2019

    I actually loved this recipe - I also did this on a Trager Grill and they turned out great! The only thing I didn't like was the Barbecue Sauce. I just doctored up some bottled sauce and used that instead - this rub was delicious and the method of slow cooking ribs is the best way to make them I've found on the Trager Grill. I've found other recipes that are similar (3/2/1) but I think the 15 minute finishing tine is the ticket - they stay moist and tender. Saving the recipe and will definitely use it again.

  • DonBishop | 08/09/2019

    Don't use aluminum foil. The sugar will burn and ruin the ribs. Flavor is fine, minus the burnt parts. I cooked the ribs with a Traeger smoker. Depending on how much sun hit the smoker, temperature was 200 to 250 degrees. Everything looked good until after the foil was put on.

Rate this Recipe

Write a Review


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.