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Honey Garlic Sriracha Party Ribs
These Honey Garlic Sriracha Party Ribs are smoky, tender, and glazed in a sweet-heat butter sauce that caramelizes beautifully over the fire. Finished with a sticky tacky glaze and a pop of green onions, they’re the perfect bite-sized ribs for game day, cookouts, or backyard gatherings.
Ingredients
RIBS
- 2 racks pork ribs
- 2 tbsp yellow mustard
- 3 tbsp BBQ rub
HONEY SRIRACHA GLAZE
- 3/4 stick unsalted butter
- 1/2 cup brown sugar
- 2 tbsp honey
- 2 –3 tbsp sriracha sauce
FOR SERVING
- 2 tbsp green onions, sliced
- 1/2 cup ranch dressing
Instructions
- Preheat your smoker to 250°F using oak pellets or your preferred smoking wood for a balanced, smoky flavor. While the smoker heats, slice the rib racks into individual ribs using a sharp knife for clean cuts.
- Coat each rib lightly with yellow mustard as a binder, then season generously on all sides with BBQ rub. Let the ribs sit at room temperature for 15–20 minutes to allow the seasoning to adhere.
- Place the ribs directly on the smoker grates and cook for about 2 hours, maintaining a steady 250°F temperature. Smoke until the ribs reach an internal temperature of around 190°F and develop a deep mahogany color.
- Transfer the ribs to a foil pan and add the butter, brown sugar, honey, and sriracha sauce. Toss gently to coat, cover tightly with foil, and return to the smoker for 1 hour until the ribs become tender and reach about 200°F internally.
- Remove the foil and carefully stir the ribs in the melted butter mixture. Place the pan back on the smoker uncovered for 15 minutes to allow the glaze to thicken and tack up, creating a sticky, caramelized finish.
- Remove the ribs from the smoker and let them rest for 5–10 minutes before serving. Garnish with sliced green onions and serve warm with ranch dressing on the side for dipping.
