Grilled Sticky Pork Ribs
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- เผยแพร่เมื่อ 31 พ.ค. 2024
- Grilled Sticky Pork Ribs are a quick way to get a flavor-packed plate full of ribs. Chef Tom grills these on the Yoder Smokers YS640s for ribs with dark, crusty bark and coated with a sweet & sticky honey Japanese BBQ sauce. It's a tender, delicious dish that you can have ready in under an hour.
► FULL RECIPE: (www.atbbq.com/thesauce/grille...)
RECIPE COOKED ON: (www.atbbq.com/grills-and-smok...)
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CREEKSTONE FARMS DUROC PORK BACK RIBS: shop.creekstonefarms.com/coll...
*PRODUCTS FEATURED*
THE BRINER MINI, 3.5 QUART: bit.ly/3YLZdoW
SMOKE ON WHEELS PORK MARINADE AND INJECTION: bit.ly/3WWmLFw
CORNHUSKER KITCHEN DUCK FAT COOKING SPRAY: bit.ly/3WSUUWT
YODER SMOKERS YS640S PELLET GRILL WITH ACS: bit.ly/3ua2HDh
ATBBQ STACKABLE PREP & SERVE TRAYS: bit.ly/3ItwqzE
MEAT CHURCH TEXAS SUGAR: bit.ly/3VG3Iio
REIDA HONEY FARM HOT PEPPER INFUSED HONEY: bit.ly/3FNGwZp
BACHAN'S ORIGINAL JAPANESE BARBECUE SAUCE: bit.ly/3kUtAtV
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00:00 Grilled Sticky Pork Ribs
00:39 Trim up the pork ribs
01:25 Marinade the ribs
02:00 Season the ribs
02:43 Move the ribs to the grill
04:16 Put together the honey Japanese glaze
05:20 Pull the ribs off and coat with the glaze
06:03 Plate the ribs
06:34 Grab a bite
07:06 Like and subscribe
MOUTH-WATERING...RIGHT ON !
We appreciate the great compliment!
Stop making such delicious food! My grocery list is getting longer and longer every time one of these videos comes out!
I've been doing ribs like this for about a year.
I can do ribs and wings at the same time this way, love it!
I was thinking the same thing!
Yes sir! This method really gets stuff done. Thanks for watching!
Can't believe how well these babies turned out after only an hour!!! Great recipe, Chef Tom. Thanks for the "lesson"!
Love the smile at the end Chef Tom, Ribs look yummy.
Ribs worth smiling for! Thanks for being part of our community!
I've literally only seen x2 recipes that needed much work from this guy 👦... yet again what a wonderful balance of flavor! Smoke, salt, umami, sweet, acid, pepper! NTM textures - bite, soft, just yummy!
That's an amazing compliment! Thanks for being part of our community!
I like to cut my ribs into singles when I am smoking for a large crowd. They are done much faster, you get beautiful smoke on all sides and you can add much more variation to your flavors. And you can squeeze a lot more in the smoker. My husband and I each have our own Masterbilt 1050 gravity fed charcoal smokers and we love a good backyard competition! Love your show, videos, recipes, technique tips and products!
Looks delicious 😋 Thank you for sharing 😊
That was simple, your technique/skill off the charts. Reminds me of Italian cooking. Thanks, keep making more videos
Great video, thanks
I’ve seen dozens of ribs videos. Great way to mix it up!
Thanks! Always looking for a new twist on the classics. Thank for watching!
Excellent!
Appreciate the compliment. Thanks for watching!
Chef, this is inhumane!! I've done ribs similar to this, but you sir...
I'm throwing in the towel.
You da man!!
Thanks for the great compliment!! We appreciate you being a part of our community.
been grilling ribs like this for years. I cut them into 2 rib sections. love them this way.
Hot, fast and good! Thanks for watching!
excellent recipes my friend greetings from Mexico
Thanks so much for the great compliment, and thanks for watching!
Texas Sugar is really good on ribs
Quick ribs for hungry guys!
I’m a huge fan of the meat church rubs
@@johnlebzelter4208 I didn’t ask you your thought as well but thank you very much appreciated.
@@johnlebzelter4208 all good John no issues. I have learned with all this crazy stuff going on in the last few years is not to take stuff to heart you just might not make it to tomorrow. All Good John 🍻 cheers.
That sauce looks good for a regular rack of ribs too!
Looks yummy, made me hungry.
You nailed it! Thanks for watching!
Chef Tom that looked amazing!! Do you have any videos on a pulled bbq beef for sandwiches? I saw your chopped bbq beef and loved it. Looking for something different for the big game coming up. Thanks
@JOHN LEBZELTER Thanks John I have and I'm sure it's there somewhere, I just haven't found it, i know it's a pretty basic recipe, I just wanted to see his take on it, maybe something different from the basics.
i got to try this. Hawaiian! I would put some green onion topping too. Yummy!
That Texas Sugar from Meat Church is amazing.
YES, and it was certainly a good choice for these ribs! Thanks for watching!
Made this recipe , I added Togarashi to the sauce and it kicked up the spice to pair perfect with the bbq..🤘
That sounds excellent! Thanks for sharing your tweak and thanks for watching!
Just found you. This looks amazing! I'll be trying these for sure! BTW, spray duck fat?!
Great to have you on the channel! Yep, spray Duck Fat, super handy. Thanks for watching!
How do you make that marinade if you don’t have the one you have?
Followed the recipe for dog ribs. Turned out amazing 🤩
Thanks for watching!
Just got two racks of ribs last night since they were on sale and was wondering what to do with them….this is gonna be my family dinner tonight!
Awesome! Glad this recipe made your list, it's a good technique, quick cook and outstanding results. Thanks for watching!
I usually cut 2 ribs instead of 1. Seems to me that they dont dry as much.
Well I am on a war against sugar and how tempting this recipe is to make I’m hope a savory profile will service my palette great job as always
One of our team members just did ribs with www.atbbq.com/sauces-and-rubs/rubs/all-purpose-rubs/cattleman-s-grill-trail-dust-all-purpose-rub.html. We've been using this on shoulders and ribs. Thanks for watching!
Uh oh... yep... trying these the next chance I get. Dang bruther.
What a great idea! Did you catch that final temp? Just curious.
Great question. There is not a specific target temperature. It needs to be probe or squeeze tender. You can feel when you squeeze one if the meat is tough or tender. Thanks for watching!
Have you done a homemade bacon video? starting with the brine of the pork belly to the smoke, to the slicing, to the frying of the bacon? I would love to see your spin on that process!
Here's one from Chef Britt 2-years ago - th-cam.com/video/4uJ--GcsyoE/w-d-xo.html. Passed this request to Tom to put on the list. Thanks for watching!
Did anyone calculate the cost of this recipe and the pork? Chef, can we get some recipes with marinade and rub that we can make at home. Times are tough. Need bbq on a budget options please.
Get your Super Bowl wing’s recipe out!!!
Coming soon! Thanks for watching!
What’s the ratio of apple cider vinegar to soy sauce for the brine. I want to use enough soy to get that flavor with the sweetness of the rub
I might try this but if I'm grilling I do it whole slab for years
Grilled slabs have been a thing for a LONG time. Typically cook a little cooler, but definitely grilling temp. Thanks for watching!
I’m surprised that Chef Tom isn’t rocking his Chiefs hat
ME TOO! Go Chiefs!
Try and make a Puerto Rican pernil
Request noted! Thanks for watching!
Absolutely no doubt they are delicious, but I still wonder about tenderness only cooking for an hour. Seems like it would take more time to break down the connecting tissues.
They were delicious. A 1-hour rib seems pretty fast. At this temp, an hour gets it done, just cook to probe tender. Thanks for watching!
🏆✨️🔥✨️🍖✨️🔥✨️🏆
I always keep 4 ribs together if I'm cutting a rack apart. Still cooks the same, but meat is more tender
Thanks for your suggestion and thanks for watching!
Deep dark bark-say that five times fast!
Hard to say it 1x with a mouthful of this rib :)! Thanks for watching!
Duroc ribs are for pleebs... I only use home grown Berkshire :P also sarcasm
🤣. Thanks for watching!
more korean/asian inspired slow smoking stuff please
Request noted. Thanks for watching!
No charcoal
Pellet wood fire for us on this one. Fire up the charcoal grill and knock this one out of the park. Thanks for watching!
Looka good but if you can't get the rubs and sauces then it's completely useless
You can get them at atbbq.com. Thanks for watching!
Maybe its the video/color but I call that burnt. Crunch goodness is burnt pork. Today this is called flavor.
The ribs turned out great. Thanks for watching!
beef stroganoff?????
Dude its funny how many crazy ideas you have to come up with. Next week its stork ankles in gravy with a side of eggs erroneous.