Roy’s Kiawe Smoked Szechuan Spiced Baby Back Ribs Recipe
Chives | Sesame Seeds
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Ingredients
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Ribs
Method
Cooking Instructions
- 1
Prepare the Baby Back Ribs
Clean the baby back ribs under cold water and pat them dry. Trim any excess fat and remove the membrane from the back.
- 2
Make the Marinade
In a bowl, mix together soy sauce, hoisin sauce, honey, Szechuan peppercorns, garlic powder, onion powder, paprika, black pepper, and salt.
- 3
Marinate the Ribs
Place the ribs in a large resealable bag or a shallow dish and pour the marinade over them. Seal the bag or cover the dish and refrigerate for at least 4 hours or overnight for best results.
- 4
Prepare the Smoker
Soak the Kiawe wood chips in water for at least 30 minutes. Preheat your smoker to 225°F (107°C).
- 5
Smoke the Ribs
Remove the ribs from the marinade, allowing excess to drip off. Place the ribs in the smoker, bone side down, and add the soaked Kiawe wood chips. Smoke for about 4-5 hours or until the ribs are tender and have a nice smoky flavor.
- 6
Garnish and Serve
Remove the ribs from the smoker and let them rest for 10 minutes. Slice the ribs and garnish with chopped chives and sesame seeds before serving.
