Sesame Seeds & Scallions
Rice Wine Vinegar
Garlic Chili Paste
Racks of Ribs
Preheat your smoker for 275F for indirect cooking. Add some hickory wood chunks for added smoke flavor. Add your ribs to the smoker and cook them for 1-2 hours, making sure to flip them half way through the cook. Once the ribs are done, pull them off, cover them and set them aside. Let your smoker cool down to 225F, then add a basting skillet with the ingredients for the Sriracha Honey Sauce. Let that slowly smoke until it is runny and warm. Once warm, pull aside and wait to use.
Set up another fire and allow a large Dutch oven to preheat with the frying oil to 350F. In another bowl, add the flour and then dredge your ribs by adding them to the flour and coating it well. Make sure to brush off any excess flour.
Once all the ribs are dredged and the oil is ready, add the ribs to the frying oil to cook for 2-3 minutes until they are golden brown. Add ribs in small batches so as to not overcrowd the skillet. Once done, pull off and let cool on a paper town to drain any excess oil.
When all the ribs are done, place them in a large bowl and drizzle the Sriracha Honey Sauce over top. Toss them until they are well coated, then place them on a serving plate. Garnish with chopped scallion and sesame seeds. Serve & enjoy!
Derek has been grilling outdoors for years, host of OvertheFireCooking, his viral instagram and social accounts, is a published cookbook author, and has launched 4 spicelines inspired by his culinary style.