Our delicious Sweet and Spicy Smoked Pork Ribs are going to be the talk of the neighborhood after your next summer cookout!

Sweet and Spicy Smoked Pork Ribs - A Family Feast

Disclosure: Traeger provided us with a complimentary Pro Series 34 Pellet Grill and accessories for review and recipe development purposes. All opinions are 100% our own.

Hey everyone, this is Jack. Go grab a pile of napkins because you’re going to need them after digging into these outstanding Sweet and Spicy Smoked Pork Ribs!

When Martha told me a few weeks ago that Traeger had contacted us about developing a recipe using one of their Pro Series wood pellet grills, without hesitation, I replied, “Sign us up!!”

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Sweet and Spicy Smoked Pork Ribs

In case you aren’t familiar with Traeger, they are the original inventors of wood pellet fired grills. Every highly-rated, Traeger has 6-in-1 versatility so you can grill, smoke, bake, roast, braise & barbecue all on the same Traeger grill.

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Barbecue pitmasters and home enthusiasts around the country cook on, and compete with Traeger grills, so you know that these are some of the best. Traeger grills run on wood pellets so the food tastes fantastic, and the Pro Series electronic controls and continuous wood pellet auger allow you to cook at consistent temperatures without a lot of fussing.

I’d like to share a quote from the folks at Traeger :

“Good barbecue comes from experience, and experience comes from bad barbecue.”

Truer words were never spoken, and I bear witness to that. Living in New England all of my life, smoking meat is not something I grew up doing, and only recently have we started to see a number of smoked meat houses and restaurants opening up here in Massachusetts.

So, our recipe for Sweet and Spicy Smoked Pork Ribs took us three weekends to perfect. I don’t mention this to scare you off, but more to reassure you that some learning curve is to be expected before you make perfect smoked ribs or other kinds of meat, especially if you’ve never done it before.

Sweet and Spicy Smoked Pork Ribs

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Having said that, our Traeger Pro Series grill definitely made the learning curve a lot easier. The Traeger comes with an excellent owner’s manual with detailed instructions (plus some very funny commentary – I won’t ruin the surprise), two built-in probe thermometers to provide the internal temperature of your meat, plus a cookbook with step-by-step instructions and lots of recipe inspiration. You can also reach Traeger 365 days of the year via phone with questions.

Sweet and Spicy Smoked Pork Ribs - A Family Feast

Now, a little more about today’s recipe.  These Sweet and Spicy Smoked Pork Ribs have a Korean-inspired sweet and spicy flavoring thanks to a variety of fruits (apple, mango, pear) commonly used in Korean barbecue, plus a popular condiment called gochujang. Gochuchang is a red paste made from chilis, a sweet rice, plus other ingredients, and today you can find it in most supermarkets, on-line, as well as in Asian markets.

Sweet and Spicy Smoked Pork Ribs

Our Sweet and Spicy Smoked Pork Ribs started with a wet pre-rub made from gochuchang, dry mustard and soy sauce.  Then a dry rub of pulverized dried apple slices, ginger, onion and garlic powders, kosher salt and more mustard was sprinkled on top.

Sweet and Spicy Smoked Pork Ribs - A Family Feast

We placed the ribs in our preheated Traeger filled with Traeger Apple Wood Pellets, along with trays of apple cider and water to keep the ribs super moist while they smoked, as well as to impart additional flavor. Plus – we spritzed the ribs with a mixture of apple juice and apple cider every thirty minutes or so after the first hour of smoking.

Sweet and Spicy Smoked Pork Ribs

(Can you tell by the smile on my face, I love this grill!)

After three hours of smoking, we wrapped the ribs in a large foil packet filled with a sweet butter-mango-vinegar sauce, and cooked the ribs for two more hours.  In this step, we used the foil packet method to introduce some sweetness to the meat, but we didn’t want the sugars to burn on the grill as it cooked for such a long time.

Sweet and Spicy Smoked Pork Ribs

Finally, we removed the ribs from the foil packet and grilled them for one more hour (or more – until fall-off-the-bone tender and cooked through) with a fantastic barbecue sauce made from sweet pear, soy sauce, brown sugar and sesame that I developed just for this recipe.

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Sweet and Spicy Smoked Pork Ribs

These Sweet and Spicy Smoked Pork Ribs come out super tender and juicy with a sweet and caramelized glossy coating.  Before serving, we sprinkled sesame seeds and chopped fresh scallions on top for additional flavor. We also served the ribs with more of that sweet pear, soy, brown sugar and sesame barbecue sauce on the side.

Sweet and Spicy Smoked Pork Ribs

One quick last note before we get to that giveaway…we used Traeger’s Apple BBQ Hardwood pellets in today’s Sweet and Spicy Smoked Pork Ribs, but they also offer more than a dozen  varieties of 100% natural, food-grade hardwood pellets so you can achieve different flavors depending on your recipe.

The Traeger Pro Series grills come with an auger-fed hardwood pellet hopper. This ingenious device feeds pellets into a fire pot that flames and smokes the contents of the grill. Simply set the temperature you want and the smoker does the rest! Just keep the hopper filled with pellets while you cook.

For more information about Traeger Grills, visit www.traegergrills.com.

More Pork Ribs Recipes:

 

Disclosure: This post contains affiliate links.

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Sweet and Spicy Smoked Pork Ribs

Sweet and Spicy Smoked Pork Ribs

  • Author: A Family Feast
  • Prep Time: 1 hour
  • Cook Time: 6 1/2 hours
  • Total Time: -26107866.95 minute
  • Yield: 8-10 servings

Description

Prepare all ingredients the day before, that way you can wake up early and start cooking without worrying about time for prep.

Allow plenty of time for smoking and cooking the meat – depending on the size of your ribs, the cook time might be longer than anticipated.


Ingredients

2 racks of St Louis style pork ribs

Pre-rub

1 cup Korean Chili Paste (GOCHUJANG)

2 tablespoons dry mustard

½ cup soy sauce

Dry rub

1 ¼ ounces dried apple slices (available in most supermarkets)

1 tablespoon ginger powder

1 tablespoon onion powder

1 tablespoon garlic powder

1 tablespoon kosher salt

1 tablespoon dry mustard

Moisture pans

6 cups apple juice

6 cups water

Spritzer

1 ½ cups apple juice

1 ½ cups cider vinegar

Foil wrap

2 sticks butter, softened

2 ounces dry mango

½ cup water

1 cup agave

½ cup apple juice

½ cup cider vinegar

BBQ sauce

1 very ripe Anjou pear

¾ cup brown sugar

½ cup soy sauce

2 tablespoon rice vinegar

2 tablespoons agave

½ teaspoon sesame oil

½ teaspoon black pepper

½ teaspoon dry mustard

3 tablespoons tomato paste

¼ cup apricot jam

Other

Sesame seeds

Chopped scallion tops


Instructions

Peel the thin film from the back of the ribs by grabbing with a paper towel and pulling off. Discard the film and keep the ribs refrigerated while you prepare the other ingredients.

Mix the pre-rub by combining the three ingredients. Set aside.

Prepare the dry rub by placing dried apple slices in a food processor and process until ground fine. Add all of the remaining spices and pulse a few times to combine. Set aside.

Place two disposable aluminum pans in your smoker and divide apple juice and water between them.

Combine the apple juice and vinegar and fill a spritzer.

Fill smoker pellet hopper with apple wood pellets.

Start smoker and raise heat to 250 degrees F. That temperature will be maintained for the entire cooking process.

Lay out the two rib racks on a sheet tray and smear both sides of both racks with the pre-rub.

Sprinkle the dry rub on both sides of both rib racks, saving most for the meat side.

Place both prepared rib racks on the upper rack of your smoker, meat side up, above the moisture pans and set timer for one hour.

While ribs are cooking prepare the foil wrap. Start by dicing the mango and place in a small sauce pan with water and cook to soften. Place in a food processor along with softened butter and agave and puree to a smooth consistency and stir in apple juice and vinegar.  Set aside. Cut off six pieces of 18” wide foil twice as long as a rib rack. Set aside.

After the first hour of cooking, spritz ribs and continue to spritz every 30 minutes for two more hours (total of three hours so far)

Remove ribs from smoker and place meat side up on the foil and slather with the foil wrap sauce. Turn over and seal each rack with the meat down. Seal the foil tightly (three foil sheets per rib rack).

Place back in smoker and let cook untouched for two hours.

While ribs are cooking, add the pear to a food processor and puree until smooth. Add all remaining sauce ingredients to the pear and process to combine. Set aside.

After the two hours, remove ribs from foil and discard foil and liquid.

Brush both sides of ribs with the BBQ sauce and place meat side up on the top rack back over the moisture pans and give each rib rack a spritz. Save a little BBQ sauce to serve with ribs.

Cook for at least one hour and up to 90 minutes or until the rack breaks in the center when lifted with a pair of tongs. During this 60-90-minute final cooking, spritz every 15 minutes.

Once you determine the ribs are tender, carefully remove and top with sesame seeds and scallions. Let rest for five minutes then slice between each bone and serve with the reserved BBQ sauce.


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Sweet and Spicy Smoked Pork Ribs

 

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    Comments

  • Karen M wrote:

    Definitely ribs! This recipe looks and sounds delicious! Thanks for sharing.

  • Deb wrote:

    Your Sweet & Spicy Ribs look delicious! I’ve never had any smoked meat other than at restaurants and really would love to be able to smoke meats/food at home especially with an awesome Traegar Grill! I certainly understand the big smile on your face, Jack! I would be thrilled to have one! I bought some baby back ribs this morning and put them in the freezer so I definitely would start with your Sweet & Spicy Smoked Ribs and some Smoked Mac & Cheese!! Thanks for the offering this awesome Traegar Grill Jack & Martha! 🙂

  • Ilene wrote:

    I would definitely make ribs!

  • Stephanie J. Schiltz wrote:

    Our grill just died! We are in search of a new one. Timely giveaway! Would definitely make the Pork Ribs!

  • Amy McQueen wrote:

    I would smoke a fresh caught chinook salmon with fresh garden veggies!!

  • Cindy Kinney wrote:

    My first try with this grill would be barbecued chicken.

  • Jane Grabenstein wrote:

    I can almost taste that nice thick steak!

  • Monique Prince wrote:

    I’d make these ribs, a brisket and some wings

  • Ann S. wrote:

    Some ribs are always a good choice for the grill.

  • Doug Harris wrote:

    Ribs would be fun but I think smoking some sausage would be the bomb!

  • Beverly Barrett wrote:

    If I won the grill, I would definitely try Family Feasts Sweet and Spicy ribs!!! 5 STAR!!!

  • Neva Elliott wrote:

    I have wanted a Traeger for so long. If I won, the first thing on the grill would be a big Texas beef brisket!

  • Christa Simone wrote:

    I need a grill!! And I would definitely make these ribs 1st!!

  • Wayne Winningham wrote:

    Although I have not made this recipe yet, I am confident that is will be great. A few years ago I was given a Traeger portable grill. It has a limited cooking space, but I have been able to reduce Traeger recipes to fit the cooking space. Each recipe I have tried came out excellent. I have always wanted to upgrade my Traeger, but am still working on the small one. I will be making this recipe soon.

  • Darren Stafford wrote:

    Would like to win for my wife. She has been to cookouts using the grill, we must have one she says. The pork ribs look mighty fine, we would have to start with the sweet and spicy smoked pork ribs.

  • Robert Daley wrote:

    Smoked Striped Bass with fresh garden vegetables

  • Nancy Stafford wrote:

    Thank You. What a wonderful opportunity to win the grill. The first thing I would have to make would be the mentioned recipe, SWEET AND SPICY SMOKED PORK RIBS. They look delicious. On looks alone I would have to rate the recipe 5 stars. Win or lose I have a new recipe.

  • Christy McClure wrote:

    I would make a sweet treat! How COOL to ” bake” without having to turn on the oven in this summer heat…especially here in this Las Vegas heat.

  • Paul Tota wrote:

    Definitely would make A Family Feast’s Sweet & Spicy Smoked Pork Ribs! Thanks for sharing your delicious recipes!

  • Glenn Rowell wrote:

    I would smoke a nice 7lb brisket and make a smoked brisket sandwich on Texas toast topped with Cole slaw

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