Grilled Sticky Pork Ribs are a quick way to get a flavor-packed plate full of ribs. Chef Tom grills these on the Yoder Smokers YS640s for ribs with dark, crusty bark and coated with a sweet & sticky honey Japanese BBQ sauce. It's a tender, delicious dish that you can have ready in under an hour.
WHAT YOU'LL LOVE
- Individually cut ribs marinate faster than a full rack. Slicing the rack into single ribs before soaking means the Smoke on Wheels marinade penetrates every piece in just 1-2 hours, rather than needing an overnight soak for a whole rack.
- Direct grill marks come before the low-and-slow finish. Searing the ribs on the GrillGrates first, then moving them to indirect heat, builds char and definition before the ribs tenderize gently the rest of the way.
- The sauce is built while the ribs are already cooking. Whisking together the Bachan's and hot honey during the 45-minute cook means the sauce is ready the moment the ribs come off, with no extra downtime.
- A short return trip to the grill sets the glaze. Tossing the ribs in sauce and popping them back on for five minutes tacks the glaze into a sticky, lacquered finish instead of leaving it wet and runny.
Grilled Sticky Pork Ribs
Tom Jackson
Rated 5.0 stars by 1 users
Category
Pork
Cuisine
Asian
Servings
4
Prep Time
30 minutes
Cook Time
1 hour
Calories
399
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!
Ingredients
-
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
Directions
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.
Recipe Note
Recipe FAQ
Why cut the rack into individual ribs before marinating?
Slicing the ribs apart increases the surface area exposed to the marinade, letting it fully penetrate in just 1-2 hours instead of requiring an overnight soak for a whole rack.
Why grill the ribs directly before moving them to indirect heat?
Starting over direct heat on the GrillGrates builds char and grill marks quickly. Moving to indirect heat afterward lets the ribs tenderize gently without burning.
Why make the sauce while the ribs are cooking rather than beforehand?
Whisking together the Bachan's sauce and hot honey during the 45-minute cook means it's ready exactly when the ribs come off the grill, with no extra prep time needed.
Why put the sauced ribs back on the grill for five more minutes?
This short return trip tacks the sauce into a sticky, glossy glaze rather than leaving it wet — it's what gives the ribs their "sticky" finish.
How do I know when the ribs are done?
Look for tenderness rather than relying on a fixed time — the ribs should easily pull apart, which typically takes about 45 minutes on the indirect side of the grill.
How indoor-friendly is this recipe?
3 out of 5 — the marinade and sauce can be made in any kitchen, and a broiler or hot oven can approximate the char; the specific grill-mark sear is easiest to replicate with actual direct heat.
Recipe Highlights
Marinating individual ribs: Cutting the rack apart before soaking speeds up marinade penetration significantly compared to a whole rack.
Direct-then-indirect grilling: Searing first for char, then finishing gently, balances color development with tender, even cooking.
Building the sauce during the cook: Whisking it together while the ribs finish means zero downtime between pulling the ribs and saucing them.
The final glaze-setting return trip: A brief second pass on the grill tacks the sauce into a sticky finish instead of leaving it loose.
Recommended Recipes
Nutrition
Nutrition
- Nutrition Serving Size
- 4 oz
- per serving
- Calories
- 399
- Fat
- 11 grams
- Cholesterol
- 18 milligrams
- Sodium
- 3361 milligrams
- Carbs
- 73 grams
- Protein
- 3 grams
