Kiawe Smoked Szechuan Baby Back Pork Ribs Recipe
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Ingredients
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Ribs
Sauce
Smoke
Method
Preparation
- 1
Prepping the Ribs
Preheat your smoker to 225°F (107°C). Remove the membrane from the back of the ribs and rub the salt, black pepper, garlic powder, onion powder, paprika, and crushed Szechuan peppercorns all over the ribs.
Smoking
- 2
Sauce
- 3
Preparing the Sauce
While the ribs are smoking, combine honey, soy sauce, rice vinegar, chili paste, and sesame oil in a saucepan. Bring to a simmer and cook for 10-15 minutes until slightly thickened.
Finishing
- 4
Glazing and Finishing
After 3 hours, brush the ribs with the sauce, then wrap them in aluminum foil and return to the smoker for an additional 1.5 hours. Unwrap and apply more sauce, then smoke for another 30 minutes.
