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Note: If you have a favorite method for smoking/grilling your baby back ribs, use that with this rub and sauce.
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Theres no need to cook the ribs the way I did.
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Also, you can certainly roast the ribs in an oven, but you may have to adjust the cook time.
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About 4 hours before you want to serve, start your smoker or grill and prepare for indirect cooking over a medium fire (275-300 degrees F).
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I cooked over straight Kingsford Original briquets with no smoke wood.
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Combine the rub ingredients in a small mixing bowl and whisk well until all of the ingredients are combined.
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Season both sides of each slab of ribs evenly with the rub.
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I put more on the meat side than the bone side.
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Note: You can season the ribs ahead of time, but no more than an hour before youre ready to start cooking.
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Smoke/grill the ribs over indirect heat until a toothpick inserted between the bones has very little resistance.
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The cook time is approximately 3 hours at an average temperature of 300 degrees F. However, every hog and cooker are different, so use the timing as merely a guideline.
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The toothpick test is your friend.
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While the ribs are cooking, make the glaze.
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Follow the instructions for the Finger Stickin Chicken Sauce (in my TastyKitchen recipe box) then whisk in the remaining glaze ingredients at the end.
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Remove from the heat and set aside.
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Remove the ribs from the cooker and coat both sides of each slab with a light coating of the glaze.
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Return the ribs to the grill/smoker and cook over indirect heat for another 10 minutes.
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Pay close attention because the glaze will burn easily.
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You just want it to caramelize slightly.
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Remove the ribs from the cooker and coat both sides of each slab with a generous coating of the glaze.
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Cut the ribs between the bones, then plate and sprinkle with sesame seeds and sliced green onion for garnish.
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Serve and enjoy!
