Smoked Spicy Asian Pork Ribs

Traeger Asian Pork Ribs

These ribs are a riff on my 5-4-1 smoked pork ribs recipe. If you don't have all of that time on your hands, you can also use my Faster Smoked Pork Ribs method, which utilizes a pressure cooker for part of the process. 

For this one, baby back ribs get coated in togarashi, smoked low for several hours, then tucked into a pan with soy sauce, sweet chili sauce, sriracha, garlic chili sauce, rice vinegar, pineapple juice, and ginger.

The final round of cooking turns that bold marinade into a sticky glaze and the ribs into tender, pull-apart barbecue. Anyone who likes sweet heat, smoky pork, and messy finger food will want these on the menu.

Why You'll Love This Dish

• Big Sweet Heat - Togarashi, sriracha, garlic chili sauce, and sweet chili sauce create a bold glaze with spice that builds without taking over the whole plate.
• Pellet Grill Friendly - The low smoking stage gives the pork great wood-fired flavor before the braise makes it tender.
• Great For A Crowd - Two racks of ribs are perfect for sharing, and the sticky glaze makes them feel like party food.
• Mostly Hands-Off - After the rub goes on, the grill and covered pan handle most of the work.
• Tender, Saucy Finish - The braising step helps the ribs turn soft enough to pull apart with a fork.

More Ribs Recipes here!

Recipe Shopping List

Wondering if you have to hit the store? Here's the list of items you'll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.

• Baby Back Ribs - Tender pork ribs that cook well low and slow. They're smaller and leaner than spare ribs, which makes them a good fit for pellet grill smoking.
• Togarashi Seasoning - A Japanese spice blend that usually brings chili heat, citrus, sesame, and savory notes. It works as the dry rub and gives the ribs their first layer of flavor.
• Soy Sauce - Adds salt, depth, and umami to the braising sauce. Low-sodium soy sauce can be used for a milder salt level.
• Sweet Chili Sauce - Gives the glaze sweetness, body, and mild chile flavor. It helps the sauce cling to the ribs.
• Sriracha - Brings garlicky heat and a little tang. Add more for spicier ribs or reduce it for a milder batch.
• Garlic Chili Sauce - Adds texture, garlic, and deeper chile flavor. Sambal oelek can work in a pinch, though it has a different flavor.
• Rice Wine Vinegar - Cuts through the richness of the pork and balances the sweet sauce. Plain rice vinegar works too.
• Pineapple Juice - Adds fruitiness and sweetness to the braise. Orange juice can be used for a different citrus note.
• Powdered Ginger - Brings warm spice that fits well with soy sauce, chili, and pineapple. Fresh grated ginger can be used for a sharper flavor.

Try with Smoked Mac and Cheese!

How To Make This Recipe

This is just the overview so you can see what you're actually getting into here. When you are cooking, you'll want to use the full recipe at the bottom of the page.

1. Preheat The Grill - Set your pellet grill to 180-190°F or the Smoke setting.
2. Season And Smoke - Coat the ribs with togarashi seasoning, place them on the grill, and smoke for 4-5 hours.
3. Mix The Sauce - Stir together soy sauce, sweet chili sauce, sriracha, garlic chili sauce, rice wine vinegar, pineapple juice, and powdered ginger.
4. Braise The Ribs - Place the ribs in a foil pan, cover them with the sauce, seal tightly, and cook at 250-275°F for 2-3 hours, basting hourly.
5. Set The Glaze - For a stickier finish, place the ribs directly on the grill grates at 350°F for 20-30 minutes, uncovered.

Serve with Pork Fried Rice!

Recipe FAQ

Try our Teriyaki Sauce!

Serve This With...

• Vinegar Coleslaw - A tangy slaw cuts through the sticky, sweet heat of ribs, and Or Whatever You Do lists vinegar coleslaw as a good pairing for barbecue ribs.
• Honey Sriracha Chicken And Rice Noodles - Rice noodles or steamed rice make a great base for bold Asian-inspired flavors, and this Or Whatever You Do recipe uses the same sweet-spicy lane.
• Spicy Togarashi Grilled Asparagus - A fast Blackstone vegetable side with crisp-tender texture and spicy seasoning fits right next to these saucy ribs.
• Balsamic Chicken Pasta Salad - A cool pasta salad with vegetables and a vinaigrette adds something fresh and filling to the plate next to rich smoked pork.
• Blackstone Pork Udon - Udon noodles and stir-fried vegetables make a hearty side for anyone leaning into the Asian-inspired dinner theme.

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