Chinese Smokey Ribs

These aren’t your typical BBQ ribs; they get an Asian twist with a fragrant dry rub that likely includes five-spice, ginger, and garlic.

After marinating for a couple hours, the ribs hit the smoker until they’re fall-off-the-bone tender.

A final brush of sweet-savory Chinese BBQ sauce adds sticky, lacquered goodness.

They’re the best of both worlds: American smoking technique meets Chinese flavor, perfect for your next backyard cookout.

Pro Tips

• Use baby back ribs or St. Louis-style spare ribs for best smoke penetration and tenderness
• Remove the membrane from the back of the ribs before rubbing for better flavor absorption
• Smoke at around 225-250F until the meat pulls back from the bones, about 3-4 hours
• Let the ribs rest 10 minutes after smoking before cutting into individual ribs for juicier results

Variations

• If you don’t have a smoker, use a grill with indirect heat and add wood chips for smoke flavor
• Make a simple dry rub with five-spice powder, brown sugar, garlic powder, ginger, and salt
• Finish under the broiler with sauce for extra caramelization and char