Applewood Smoked Szechuan Baby Ribs Recipe
Indulge in our Applewood Smoked Szechuan Baby Ribs, where tender, fall-off-the-bone meat meets a bold, spicy glaze that perfectly balances sweet and savory. Slow-cooked to perfection and infused with a rich smokiness, these ribs are then tossed in a vibrant Szechuan sauce, delivering a delightful kick with every bite. Served with a side of crispy slaw, this dish promises a tantalizing experience that will leave your taste buds craving more.
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Ingredients
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Ribs
Dry Rub
Sauce
Method
Preparation
- 1
Prepare the Ribs
Remove the membrane from the back of the ribs and pat them dry with a paper towel.
- 2
Make the Dry Rub
In a bowl, combine brown sugar, Szechuan peppercorns, paprika, garlic powder, onion powder, salt, and black pepper. Mix well.
- 3
Rub the Ribs
Generously apply the dry rub to both sides of the ribs, pressing it into the meat. Let the ribs sit for at least 30 minutes, or refrigerate overnight for more flavor.
Smoking
- 4
Prepare the Smoker
Preheat your smoker to 225°F (107°C) and add the applewood chips to the smoker box.
- 5
Smoke the Ribs
Place the ribs in the smoker, bone side down, and smoke for about 3 hours, or until the meat is tender and pulls away from the bone.
Sauce and Serve
- 6
Make the Sauce
In a saucepan, combine soy sauce, honey, rice vinegar, Sriracha, and sesame oil. Bring to a simmer and cook for 5 minutes. Set aside.
- 7
Glaze the Ribs
During the last 30 minutes of smoking, brush the sauce onto the ribs every 10 minutes.
- 8
Serve
Remove the ribs from the smoker, let them rest for 10 minutes, then slice and serve with extra sauce on the side.
