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
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
- Pull the silver skin off the back of the ribs by grasping a corner with a paper towel and pulling it off.
- Sprinkle the rub over the ribs and rub it in.
- Put the ribs in a 240 F (115 C) smoker and smoke for 2 hours.
- Put the ribs on foil. Spread the honey over the ribs. Dot the ribs with pieces of the butter.
- Wrap the ribs with the foil, leaving a space open.
- Pour 125 ml (1/2 cup) of orange juice into the foil and complete sealing the foil.
- Put the ribs in the smoker for 2 hours.
- 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.
- After the ribs have cooked for 2 hours in the foil, remove them and put them in the smoker.
- Brush with the Yum Yum Sauce and cook for 15 minutes.
- Brush again with the Yum Yum Sauce and cook for 15 minutes more.
- Serve hot.
