Hey Smokers and welcome to my post where we will run through my Traeger Asian style pork ribs recipe and cooking guide. As you may or may not know, this site is all about cooking on my Traeger Pro 22 Pellet Smoker and seeing where we can take things. And today, we are going Asian style!
Now, I know this page is all about BBQ which tends to be based on the American style. However, I have noticed that many Asian style restaurants here in Australia offer a pork rib option with their own flavors which are usually amazing. So, for something different, I thought I’d give them a try as well…
Traeger Asian Style Pork Ribs: What You’ll Need
Ok, so below is what I used to smoke me some ribs:
Ingredients
For the Ribs:
- 2 racks of baby back ribs or spare ribs
- 1/4 cup soy sauce
- 2 tbsp sesame oil
- 2 tbsp honey
- 3 tbsp hoisin sauce
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tsp Chinese five-spice powder
- 1 tsp chili paste (optional for heat)
- 1/2 cup brown sugar
I used a little bit of Jimmy’s Sate Sauce as a binder well – simply because as an Asian style sauce, the flavor is unbeatable.
For the Glaze:
- 1/4 cup soy sauce
- 2 tbsp hoisin sauce
- 2 tbsp honey
- 1 tsp sesame oil
- 1 clove garlic, minced
- 1 tsp fresh ginger, grated
Add a tbsp of rice wine vinegar here as well if you really want that Asian sourness.
Equipment:
- Pellet smoker
- Preferred pellets (I used hickory but Apple or Cherry are popular of pork ribs as well)
- Meat thermometer (for smoker temp only)
- Spray bottle with 1/3 apple cider vinegar and 2/3 water if you like to spritz – (Only if you are not basting in the left over marinade – which is what I did)
Check out my: Traeger Asian Style Chicken Wings
The Smoking Process
This is what I did and when:
1. Prepare and Marinade the Ribs
- Trim the Ribs:
- Remove the membrane from the back of the ribs and pat dry with a paper towel.
- Prepare the Marinade:
- In a bowl, mix soy sauce, sesame oil, honey, hoisin sauce, garlic, ginger, Chinese five-spice powder, chili paste, and brown sugar.
- Place the ribs in a large resealable bag or a shallow dish and pour the marinade over them. Ensure the ribs are fully coated.
- Marinate in the refrigerator for at least 4 hours or overnight for best results.
- Prepare the Smoker:
- Preheat your pellet smoker to 225°F/107°C.
- Remove the ribs from the marinade. Reserve the marinade for basting.
2. Smoke the Ribs
- Smoke at Low Heat:
- Place the ribs on the smoker, bone side down.
- Smoke for 3 hours, basting with left over marinade every hour to keep them moist (or do this for 5 hours if not wrapping).
- Remove and wrap in alfoil with the remainder of the marinade.
- Return to the smoker and cook for another 2 hours.
When cooking ribs in the smoker, I prefer to leave them unwrapped myself as the outcome is generally a little firmer. However every time I have had Asian style ribs in a restaurant they have been extremely soft (and eaten with a knife and fork). Hence I have gone with 1 rack on the 3-2-1 method and the other I will leave unwrapped as an alternative to see how they go.
3. Make the Glaze
- Whilst the ribs are smoking, combine all glaze ingredients in a saucepan over medium heat.
- Simmer for 5–7 minutes, stirring often, until the glaze thickens slightly.
4. Finish and Glaze:
- If wrapped, after two hours unwrap the ribs and return to the smoker.
- Brush the ribs with the glaze and smoke for another hour.
5. Serve
- Remove the ribs from the smoker and let them rest for 10 minutes.
- Slice into individual ribs and garnish with sesame seeds, green onions, and fresh cilantro as you see fit.
- Serve with steamed rice, stir-fried vegetables, or a light Asian slaw.
My Results
As I mentioned above, I marinated the ribs overnight and then smoked one rack in the 3-2-1 method and the other without wrapping. To be honest, the only real difference was the softness of the meat with both holding similar flavors.
I actually really liked these (as did my family). The flavor was really present without being overpowering and there was a nice little smokey flavor underneath. As I ate them, the pork flavor would sneak in over the Asian marinade which made me think – “oh that’s right, these are pork ribs” – haha.
So, if you love pork ribs on the smoker, but are looking for a different flavor profile every now and then, then these are really worth the extra effort of the baste and glaze.
Tips for Perfect Asian Smoked Ribs
- In my experience, the membrane on the back of the ribs works in two ways in that they either fly off without any issues (these are the happy days) or come off inch by inch. If the latter is particularly stubborn, then maybe just slice through in in the center or the meat sections between the bones.
- For extra tenderness, ensure the ribs reach an internal temperature of around 195°F/90°C.
- Add a water pan to the smoker to maintain moisture throughout the cook.
- Experiment with additional Asian spices or chili paste for a spicier kick.
Conclusion
So there you have it, my recipe and cooking guide for some smoked Asian ribs on a Traeger pellet smoker. I hope it has been of assistance but as usual, if you have any questions please do not hesitate to reach out by commenting below. I would also love to hear of your own experience with these.
Are there any other products you have been looking at but want to know more about? If so, please comment below and I will do my best to get some details for you.
Until next time
Have fun and get smoking!
Paul
How I Turned My Smoking Passion Into A Full Time Income
Hey there! I’m Paul, and like you, I started as a BBQ beginner with just a Traeger and a dream. Now I’m helping others turn their smoking passion into a sustainable online business.
