Yum Yum Ribs

I loved my Yum Yum Chicken recipe. It used a Korean inspired sauce that was delicious. As soon as I tried it on the chicken, I knew I had to try it as a glaze for ribs.

Fortune shone on me and the local supermarket had a decent price on a rack of side ribs. It was time.

I started by trimming the ribs to a St. Louis cut. I cut a straight line parallel to the straight edge of the ribs just above the knuckle on the longest rib. Then I cut the flap off the end of the ribs to square them up.

I used a paper towel to grip the silver skin on the back of the ribs and pull it off.

I cut the trimmings into about 1 to 1 ½ inch cubes to make rib tips for future use. See my post on rib tips for details.

I sprinkled Bub and Mutha’s rub over the ribs and the trimmings.

I preheated my Traeger Timberline to 240 F (115 C) and put the ribs and rib pieces on. I smoked them for 2 hours.

I brought the ribs in and put them on foil.

I spread 25 ml (2 tablespoons) of honey over the ribs and dotted them with 25 ml (2 tablespoons) of butter.

I wrapped the foil around the ribs leaving an opening. I poured 125 ml (1/2 cup) orange juice into the foil and finished sealing it.

I put it back on the smoker for 2 hours.

While the ribs were cooking, I made my Yum Yum Sauce by mixing the following in a saucepan:

  • 25 ml (2 tablespoons) chili sauce
  • 25 ml (2 tablespoons) honey
  • 25 ml (2 tablespoons) brown sugar
  • 20 ml (4 teaspoons) ketchup
  • 15 ml (1 tablespoon) minced garlic
  • 8 ml (1 1/2 teaspoon) soy sauce
  • 5 ml (1 teaspoon) sesame oil
  • 5 ml (1 teaspoon) rice vinegar
  • 3 ml (1/2 teaspoon) ground ginger
  • 1 to 3 ml (1/4 to 1/2 teaspoon) Sriracha, optional

I heated it until it just started bubbling, stirring constantly. Remove from heat and set aside.

After the ribs had cooked in the foil for 2 hours, I removed them from the foil and brushed them with the Yum Yum sauce. I cooked for 15 minutes longer.

I brushed the ribs again and cooked for another 15 minutes.

I cut the ribs into 2 rib sections and served them with Easy Smoker Potatoes and a nice Caesar Salad.

The Verdict

These were terrific. The sauce gave them a sweet/tangy glaze and the ribs were fall from the bone but not so much they fell apart as you were eating them.

The Old Fat Guy

Yum Yum Ribs

Yum Yum Ribs

Ingredients

  • 1 rack St Louis style ribs
  • 15 ml (1 tablespoon) barbecue rub
  • 25 ml (2 tablespoons) honey
  • 25 ml (2 tablespoons) butter
  • Yum Yum Sauce:
  • 25 ml (2 tablespoons) chili sauce
  • 25 ml (2 tablespoons) honey
  • 25 ml (2 tablespoons) brown sugar
  • 20 ml (4 teaspoons) ketchup
  • 15 ml (1 tablespoon) minced garlic
  • 8 ml (1 1/2 teaspoon) soy sauce
  • 5 ml (1 teaspoon) sesame oil
  • 5 ml (1 teaspoon) rice vinegar
  • 3 ml (1/2 teaspoon) ground ginger
  • 1 to 3 ml (1/4 to 1/2 teaspoon) Sriracha, optional

Instructions

  1. Pull the silver skin off the back of the ribs by grasping a corner with a paper towel and pulling it off.
  2. Sprinkle the rub over the ribs and rub it in.
  3. Put the ribs in a 240 F (115 C) smoker and smoke for 2 hours.
  4. Put the ribs on foil. Spread the honey over the ribs. Dot the ribs with pieces of the butter.
  5. Wrap the ribs with the foil, leaving a space open.
  6. Pour 125 ml (1/2 cup) of orange juice into the foil and complete sealing the foil.
  7. Put the ribs in the smoker for 2 hours.
  8. While the ribs are cooking, put the Yum Yum Sauce ingredients in a small sauce pan over medium heat. Cook until bubbly, stirring constantly. Remove from heat and set aside.
  9. After the ribs have cooked for 2 hours in the foil, remove them and put them in the smoker.
  10. Brush with the Yum Yum Sauce and cook for 15 minutes.
  11. Brush again with the Yum Yum Sauce and cook for 15 minutes more.
  12. Serve hot.
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