Smoked Spicy Asian Pork Ribs are smoked low and slow on a pellet grill, then braised in a bold Asian-style sauce until the meat is fall-off-the-bone tender. The combination of togarashi rub, smoky pork, and a sticky sweet-heat glaze makes these baby back ribs a perfect centerpiece for backyard gatherings and weeknight dinners alike.
Traeger Asian Pork Ribs
This recipe is a take on a classic low-and-slow smoked rib method adapted for a pellet grill. Two racks of baby back ribs are coated in togarashi as a dry rub, smoked gently to pick up wood-fired flavor, and then finished by braising in a layered Asian sauce made from soy, sweet chili sauce, sriracha, garlic chili paste, rice wine vinegar, pineapple juice, and ginger. The braise transforms the sauce into a sticky glaze that clings to the ribs and yields tender, pull-apart meat.
Why You’ll Love This Dish
- Sweet and Spicy Balance – Togarashi, sriracha, garlic chili sauce, and sweet chili sauce build heat that complements the sugar and acidity in the glaze.
- Deep Smoky Flavor – Smoking the ribs low and slow on a pellet grill introduces a subtle wood-fired note before braising.
- Party-Friendly – Two racks make a great shareable dish; the sticky glaze invites dipping and finger-licking enjoyment.
- Mostly Hands-Off – Once the ribs are rubbed and on the grill, the smoker and a covered pan do most of the work.
- Tender Finish – The braising stage ensures the meat becomes soft enough to pull apart with a fork while still carrying bold flavor.
Recipe Shopping List
Below are the core items you’ll want to have on hand. Quantities and full instructions are in the recipe card further down.
- Baby Back Ribs – Smaller, leaner ribs that respond well to low-and-slow smoking.
- Togarashi Seasoning – A Japanese spice blend with chili, citrus, sesame, and savory notes used as the dry rub.
- Soy Sauce – Adds salt and umami to the braising liquid.
- Sweet Chili Sauce – Provides sweetness, mild heat, and body for the glaze.
- Sriracha – Garlicky heat and a touch of tang.
- Garlic Chili Sauce – Adds texture and deeper garlic-chile flavor; sambal oelek can substitute in a pinch.
- Rice Wine Vinegar – Brightens and balances the richness of the pork and sweet sauce.
- Pineapple Juice – Contributes fruitiness and natural sweetness; orange juice can be used as an alternative.
- Powdered or Fresh Ginger – Warm, aromatic spice that complements soy and chili flavors.
How To Make This Recipe
This overview shows the main steps. Follow the full recipe card below while cooking for exact times and measurements.
- Preheat – Set your pellet grill to 180–190°F or use the Smoke setting.
- Season and Smoke – Coat the ribs in togarashi and smoke for 4–5 hours to develop color and smoke flavor.
- Prepare the Sauce – Whisk together soy sauce, sweet chili sauce, sriracha, garlic chili sauce, rice wine vinegar, pineapple juice, and powdered ginger (or fresh grated ginger).
- Braise – Place ribs in a foil pan, pour the sauce over, seal tightly, and cook at 250–275°F for 2–3 hours, basting hourly until tender.
- Caramelize – For a sticky, slightly caramelized finish, return ribs to direct grill grates at 350°F for 20–30 minutes, uncovered.
Recipe FAQ
Baby back ribs are ideal for this method because they’re tender and cook relatively quickly compared to spare ribs. That said, St. Louis-style or spare ribs will work as well; adjust cooking time slightly for larger, meatier cuts. Country-style ribs can also be used but are thicker and will take longer to become tender.
Yes. Smoke and braise the ribs, then cool and refrigerate them covered. Reheat gently on the grill or in the oven and finish uncovered at higher heat to tighten the glaze before serving.
Store leftover ribs in an airtight container in the refrigerator for 3–4 days. Keep extra sauce with the ribs to help them stay moist during reheating.
Reheat covered at 250–300°F until warmed through. Add a splash of pineapple juice or water to the pan to keep them from drying out, then uncover for the last few minutes to restore the sticky glaze.
Yes. After the smoking step you can transfer the covered pan to a 250–275°F oven to braise the ribs. This is a good option if you want to save fuel from your pellet grill or when weather prevents outdoor cooking.
Serve This With…
- Vinegar Coleslaw – A tangy slaw cuts through the sticky, sweet heat and refreshes the palate.
- Rice or Pork Fried Rice – Steamed rice or fried rice makes a neutral base to absorb the bold Asian flavors.
- Grilled Togarashi Asparagus – A quick, spicy vegetable side adds crunch and color.
- Cold Pasta or Balsamic Salad – A cool salad or pasta salad balances the richness of the smoked pork.
- Udon or Noodle Sides – Stir-fried noodles with vegetables echo the recipe’s Asian flavor profile.
More Recipes Using Sriracha
Sriracha is versatile and pairs well with sweet and savory preparations. Try it in spicy honey sriracha chicken with rice noodles, sriracha aioli for sandwiches and fries, or sriracha salmon-stuffed mushrooms for an appetizer. It also makes a great dipping sauce or glaze component for many grilled dishes.
Spicy Asian Pork Ribs
Sticky, smoked Asian-style pork ribs rubbed with togarashi, smoked low and slow, then braised in a bold sauce until tender. These ribs are great for entertaining and deliver a satisfying sweet-heat finish.
Ingredients
- 2 racks baby back ribs
- ½ cup togarashi seasoning (or your preferred rub)
Sauce
- 1 cup soy sauce
- 1 cup sweet chili sauce
- 1 tablespoon sriracha (adjust to taste)
- 2 tablespoons garlic chili sauce (or sambal oelek)
- ¼ cup rice wine vinegar
- ½ cup pineapple juice
- 1 teaspoon powdered ginger (or 1 tablespoon fresh grated ginger)
Instructions
- Preheat your pellet grill to 180–190°F or set to the Smoke setting.
- Trim membranes if desired, then coat the ribs evenly with the togarashi rub.
- Place the ribs on the grill and smoke for 4–5 hours, or until they pick up color and smoke flavor.
- While the ribs smoke, whisk together all sauce ingredients until combined.
- Transfer the ribs to a foil pan, pour the sauce over them, and seal the pan tightly.
- Increase the grill temperature to 250–275°F (or transfer the pan to a 250–275°F oven) and braise for 2–3 hours, basting hourly, until ribs are fork-tender.
- Optional: For a sticky, caramelized finish, place the ribs directly on the grill grates at 350°F for 20–30 minutes, uncovered, watching carefully to avoid burning.
- Serve hot, with extra sauce on the side.
Nutrition Information (estimate)
Yield: 4 servings | Serving Size: 1
Calories: 733 · Total Fat: 35g · Saturated Fat: 12g · Cholesterol: 132mg · Sodium: 13364mg · Carbohydrates: 61g · Fiber: 3g · Sugar: 49g · Protein: 43g
Nutrition data is an estimate.