If you have not prepared them already, pull off the membrane from the back of the ribs and slice them into individual bones. In a bowl, mix all the ingredients for the marinade then place all of the ribs into the bowl. Mix together thoroughly, cover and place in the fridge for at least 4 hours but ideally overnight.

Preheat your Oklahoma Joe’s Smoker to 275F for indirect cooking. Add some hickory wood chunks for added smoke flavor if desired.

Preheat another grill/fire to direct high heat cooking (about 400F). Add a large skillet or dutch oven to the grill to preheat for 2 minutes, then carefully fill it with frying oil. Make sure to add enough oil so that you can fully immerse the ribs. Bring the frying oil up 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 and enjoy!