Applewood Smoked Szechuan Baby Ribs Recipe
Indulge in our Applewood Smoked Szechuan Baby Ribs, where tender, slow-cooked pork ribs are infused with a rich, smoky flavor and coated in a spicy Szechuan glaze. Each bite delivers a perfect balance of sweetness and heat, complemented by a hint of applewood, making these ribs a must-try for any barbecue lover. Served with a side of tangy slaw, they promise a mouthwatering experience that will leave you craving more!
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients for Applewood Smoked Szechuan Baby Ribs
Method
Directions for Applewood Smoked Szechuan Baby Ribs
- 1
Prepare the Ribs
Remove the membrane from the back of the baby back ribs. Pat the ribs dry with paper towels.
- 2
Make the Rub
In a small bowl, mix together brown sugar, Szechuan peppercorns, garlic powder, onion powder, ground black pepper, and salt. Rub the mixture all over the ribs.
- 3
Marinate
Place the ribs in a large resealable bag. In another bowl, combine soy sauce, honey, rice vinegar, and sesame oil. Pour the marinade over the ribs, seal the bag, and refrigerate for at least 4 hours or overnight for best flavor.
- 4
Prepare the Smoker
Soak the applewood chips in water for at least 30 minutes. Preheat your smoker to 225°F (107°C) and add the soaked wood chips.
- 5
Smoke the Ribs
Remove the ribs from the marinade and let any excess drip off. Place the ribs in the smoker, bone side down, and smoke for about 4 to 5 hours, or until the meat is tender and pulls away from the bone.
- 6
Finish and Serve
Once the ribs are done smoking, let them rest for 10 minutes before slicing. Serve with your favorite dipping sauce.
