Grilled Individual Ribs – aka Party Ribs

I took Baby Back Ribs and cut them into individual bones, then seasoned them with Killer Hogs Hot BBQ Rub and then grilled over a charcoal grill (using a Vortex Charcoal Basket) until tender.

But for a TRUE party Rib, I glazed them with an Asian sauce and let it caramelize on the outside. The final product was a sticky, flavorful, tender rib that is perfect for any party!

Asian Glazed Party Ribs

• Killer Hogs Hot Rub
• Red Handle Trimming Knife 5″
• Vortex Grill
• Thermoworks Thermapen
• BBQ Gloves

Grilled Party Ribs with an Asian Glaze

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• Author: Malcom Reed

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Description

Baby Back Ribs cut into individual bones, seasoned and then grilled over charcoal until tender… then glaze with an Asian Glaze to make the perfect Grilled Party Ribs!

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Ingredients

• 2 slabs Baby Back Ribs
• 1/4 cup Killer Hogs Hot Rub
• 1/2 cup brown sugar
• 1/4 cup honey
• 1/4 cup soy sauce
• 1/4 cup hoisin sauce
• 2 Tablespoons sriracha sauce
• 2 Tablespoons rice vinegar
• 1 Tablespoon minced ginger
• 2 teaspoons sesame oil
• 1 teaspoon red pepper flakes
• 2 green onions chopped (just the green tops) save a little for garnish at the end

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Instructions

1. Remove the membrane and cut each slab of ribs into individual bone pieces.
2. Season the ribs on all sides with Killer Hogs Hot Rub.
3. Set up a Weber Kettle Grill with a charcoal Vortex for indirect grilling.
4. Arrange the ribs on the cooking grate around the outer edge to avoid direct heat from the vortex.
5. Cook the ribs for 90 minutes – flipping half way through – until internal temperate reaches about 200F degrees internal.
6. In a bowl combine the brown sugar, soy sauce, hoisin sauce, honey, sriracha, ginger, sesame oil, red pepper flakes and green onion.
7. Brush each rib with the sauce and cook for 5 minutes. Flip the ribs and brush with the remaining sauce. Cook for 5 additional minutes and remove from the grill. Garnish with green onion before serving.

Keywords: Party Ribs, Asian Party Ribs, grilled ribs, individual ribs, ribs weber kettle, individual ribs bbq

Malcom Reed
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