Applewood Smoked Szechuan Baby Ribs Recipe
Indulge in our Applewood Smoked Szechuan Baby Ribs, where tender, fall-off-the-bone pork meets a savory and spicy Szechuan glaze. Each rib is expertly smoked over applewood for a subtle sweetness, then generously brushed with our signature sauce that combines the bold flavors of garlic, ginger, and a hint of chili heat. Served with a side of crunchy pickled slaw, these ribs are a mouthwatering experience you won't want to miss!
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Ingredients
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Rib Ingredients
Method
Cooking Instructions
- 1
Prepare the Ribs
Remove the membrane from the back of the ribs and pat them dry with paper towels. Season the ribs with salt, black pepper, garlic powder, onion powder, cayenne pepper, and crushed Szechuan peppercorns. Let the ribs marinate for at least 30 minutes.
- 2
Prepare the Smoker
Soak the applewood chips in water for at least 30 minutes. Preheat your smoker to 225°F (107°C).
- 3
Smoke the Ribs
Place the ribs in the smoker bone side down. Add the soaked applewood chips to the smoker box. Smoke the ribs for about 3 hours, maintaining the temperature.
- 4
Make the Glaze
In a saucepan over medium heat, combine soy sauce, honey, rice vinegar, and sesame oil. Bring to a simmer and cook for about 5 minutes until slightly thickened.
- 5
Glaze the Ribs
After 3 hours, brush the glaze over the ribs and continue to smoke for an additional 30 minutes.
- 6
Rest and Serve
Remove the ribs from the smoker and let them rest for 10 minutes before slicing. Serve with your choice of sides.
