Child Back Ribs cut into specific bones, experienced and then grilled over charcoal till tender … then glaze with an Asian Glaze to make the ideal Grilled Celebration Ribs!
#partyribs #ribs #howtobbqright
Asian Glazed Celebration Ribs
WHAT MALCOM USED IN THIS DISH:
– Killer Hogs Hot Rub
– Red Manage Cutting Knife 5"
– Vortex Grill
– Thermoworks Thermapen
– barbeque Gloves –
Components
– 2 slabs Infant Back Ribs
– 1/4 cup Killer Hogs Hot Rub
– 1/2 cup brown sugar
– 1/4 cup honey
– 1/4 cup soy sauce
– 1/4 cup hoisin sauce
– 2 Tablespoons sriracha sauce
– 2 Tablespoons rice vinegar
– 1 Tablespoon minced ginger
– 2 teaspoons sesame oil
– 1 teaspoon red pepper flakes
– 2 green onions sliced (just the green tops) conserve a little for garnish at the end
Directions:
1. Eliminate the membrane and cut each piece of ribs into individual bone pieces.
2. Season the ribs on all sides with Killer Hogs Hot Rub.
3. Set up a Weber Kettle Grill with a charcoal Vortex for indirect barbecuing.
4. Arrange the ribs on the cooking grate around the external edge to avoid direct heat from the vortex.
5. Cook the ribs for 90 minutes – turning half way through – till internal temperate reaches about 200F degrees internal.
6. In a bowl integrate the brown sugar, soy sauce, hoisin sauce, honey, sriracha, ginger, sesame oil, red pepper flakes and green onion.
7. Brush each rib with the sauce and cook for 5 minutes. Turn the ribs and brush with the staying sauce. Prepare for 5 extra minutes and get rid of from the grill. Garnish with green onion before serving.
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The best guy to watch he has taught me how to barbecue right
learned everything I know about smoking meats from Malcolm, thanks brother you are the best!
Honestly, only man I trust whenever it comes to bbq.
his rubs and sauces and the best i’ve used too. hes the best
Absolutely, if this is the Malcolm fan club, I want in. Dude is Fantastic! Taught me a lot.
Awesome dude too. I have reached out to him with some STOOOOOOPID questions, and he always answers. Never says “you’re an idiot” lol. Definitely neck-and-neck with tuffy for the nicest guy in bbq
Malcolm never misses!
made these 4 or 5 times this summer….its an absolute crowd pleaser….treat em like wings….experiment with sauces and glazes and rubs……people love to dip and run. The new number one tailgate special…ribs and wings
Im coming to your tailgate
You should try seasoning them and wrapping them in bacon. its insanely good.
I like to spritz the ribs with soy sauce and lemon juice, greek seasoning and cooked over an open fire. So good
@enigma9789 Do you wrap in bacon first, then season or season first and wrap in bacon? Never done it this way before so just wondering.
@jcbever1511 The first time we made them, we seasoned with a rub and brown sugar, then wrapped, then seasoned again.
It sure is wonderful seeing someone go into a new type of cook and be honest about possible pitfalls. But Malcolm being Malcolm this is pure gold😍
Learned to smoke from this channel a few years ago and am thrilled to see Malcom’s success, whether it’s these high production values or seeing the rubs in my local stores. Congrats, keep killing it!
XX
I’ve made ribs this way a few times. The best thing about them is you can easily get it done for supper after work. No need to set aside half a day! And no monitoring your grill. Just crank the charcoal full and hot and let ‘em go until they hit 200.
Malcolm’s the man. He’s the one who inspired me.
My biggest complaint about ribs is usually not enough sauce, so this seems perfect
You gotta throw a chunk of wood in the center (over the vortex) to get that smoke flavor on ’em too.
This method cuts the cooking time in half. Sometimes you get a late start and this technique is a life saver
If this gentleman said he could bbq a hunk of 2×4, I’d believe it….and I’d believe it would be good. Will give this a shot- don’t normally buy baby backs, but I think they would be better for this method than spares.
I’d throw some white/black sesame seeds on there for garnishing
Love making wings on the kettle with thr vortex. Crispy and delicious wings. I’m surprised you didn’t add a piece of wood on top the vortex to add some smoke!
I should not have watched this at 2:44am. Bad Idea. Where My Party Ribs?
Love seeing you do stuff on the Weber! It’s the one I feel like most Americans have, and it’s affordable!!! From MS boy to MS boy, your recipes have earned me favor with my family! Haha, Hotty Toddy!
Thank you Malcolm. I will give these a try. If Malcolm says it, I believe it.
Just cooked these on my Grilla Silverback – at 225 took 2 hours. Only thing I changed was I substituted South Carolina BBQ sauce for hoisin. Man these were good. Amazing and GONE! Thanks for the video and a different way to do ribs!
Smoke house tour video pls!
Một công thức nấu ăn rất ngon tôi muống học từ bạn cản ơn bạn đã chia sẻ những video rất hay tôi đến từ việt nam chúc bạn ngon miệng
Finally made these. I ate a whole rack my self over a couple hours. No joke. It really was like going back for a leftover wing. This is worth the try.