Ingredients:
For the smoker:
- 3 large handfuls cherry wood chips
For the five-spice rub:
- 3 tbsp dark brown sugar (packed)
- 1 1/2 tbsp kosher salt
- 2 tsp five-spice powder
For the ribs:
- Three (2 1/2-to 3-pound) racks meaty baby back ribs
For the honey teriyaki glaze
- 1 tbsp toasted sesame oil
- 3 tbsp fresh ginger, finely chopped
- 3 garlic cloves, finely chopped
- 1 tbsp sesame seeds
- 2/3 cup honey
- 1/3 cup reduced-sodium soy sauce (or tamari for gluten-free)
- 2 tbsp seasoned rice vinegar
- 1 tbsp chili-garlic sauce (like Sriracha)
- 1 tbsp cornstarch dissolved in 3 tbsp cold water
Preparation:
1. Soak the Chips:
- Soak wood chips in water for 30 minutes.
2. Make the Five-Spice Rub:
- Mix brown sugar, salt, and five-spice powder in a small bowl.
3. Prep the Ribs:
- Remove the membrane from the ribs. Season with the rub, focusing on the meaty side.
4. Make the Honey Teriyaki Glaze:
- Heat sesame oil in a skillet over medium heat. Add ginger, garlic, and sesame seeds; cook until fragrant (2-3 minutes).
- Add honey, soy sauce, vinegar, and chili-garlic sauce. Simmer for 2 minutes.
- Increase heat, boil, and add the cornstarch mixture, whisking until thickened. Remove from heat.
5. Grill the Ribs:
- Drain wood chips and add to the smoker. Prepare the grill for indirect cooking at 450° to 550°F.
- When smoke appears, lower the temperature to 275° to 300°F. Place ribs, bone side down, over indirect heat.
- Cook for about 2 1/2 hours, basting with glaze during the last 20-25 minutes.
- Rest for 5-10 minutes, then slice and serve.
Enjoy your delicious honey teriyaki ribs!
