Grilled Sticky Pork Ribs
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Smokey, saucy, and delicious, enjoy Chef Tom's Grilled Sticky Pork Ribs. Slow-grilled on the Yoder Smokers YS640s, these ribs feature a flavorful crusty bark and are coated with a sweet and sticky honey Japanese BBQ sauce. Ready in under an hour, it's an easy way to make an amazing dinner!
1 rack baby back ribs, sliced individually
2 bottles Smoke on Wheels Pork Marinade
Meat Church Texas Sugar Rub
1/2 cup Bachan’s Original Japanese BBQ Sauce
1/2 cup Reida Farm Red Pepper Infused Wildflower Honey
Preheat your Yoder Smokers YS640s Pellet Grill to 400ºF, set up for indirect grilling (diffuser/diffuser door installed) and GrillGrate grilling panels in place over the firebox. Push the damper all the way in.
Place the individual cut ribs in a mini Briner Bucket with the Smoke on Wheels Pork Marinade and soak for for 1-2 hours.
Remove the ribs from the marinade and season with Meat Church Texas Sugar Rub on all sides.
Transfer the ribs to the grill, placing them on the GrillGrates. Grill until grill marks are formed on both sides, then move them to the indirect side of the grill to finish cooking. Cook until tender, about 45 minutes.
While the ribs cook, combine the Bachan’s Original Japanese BBQ Sauce and Reida Farm Red Pepper Infused Wildflower Honey and whisk well.
Remove ribs from grill. Toss in the sauce. Return to grill for 5 minutes to tack up the sauce.
- Serving Size
- 4 oz
- per serving
- 11.9 grams
- 18 milligrams
- 3361 milligrams
- 73.9 grams
- 3.6 grams