Bobby Flay Asian Spice Rubbed Ribs with Pineapple-Ginger BBQ Sauce and Black and White Sesame Seeds

These ribs are packed with bold flavors! They are coated in a fragrant spice rub, slow-cooked until tender, and finished with a sweet and tangy pineapple-ginger BBQ sauce. A sprinkle of sesame seeds adds crunch, making these ribs a perfect dish for any BBQ or gathering.

Ingredients Needed:

BBQ Sauce:

• 2 tablespoons canola oil
• 4 cloves garlic, smashed
• 3-inch piece fresh ginger, peeled and chopped
• 1 large Spanish onion, coarsely chopped
• 3 cups fresh ripe pineapple chunks
• 1 habanero, chopped
• 1 cup fresh pineapple juice
• 2 cups hoisin sauce
• 1/4 cup ketchup
• 1/4 to 1/2 cup dark brown sugar (depending on the sweetness of the pineapple)
• 3 tablespoons ancho chile powder
• 2 heaping tablespoons of Dijon mustard
• 2 tablespoons honey
• 2 tablespoons soy sauce
• 2 teaspoons ground star anise
• 1 teaspoon ground cinnamon
• Salt and freshly ground black pepper

Ribs:

• 1/4 cup Spanish paprika
• 1 1/2 tablespoons dry mustard
• 1 tablespoon ground ginger
• 1 tablespoon ground star anise
• 1 1/2 teaspoons ground allspice
• 1 1/2 teaspoons kosher salt
• 1 1/2 teaspoons ground black pepper
• 1 teaspoon Thai chile flakes
• 2 racks St. Louis style pork ribs (12 ribs each), membranes removed
• 2 cups soy sauce
• 1/2 cup peeled and coarsely chopped fresh ginger
• 6 cloves garlic, smashed
• 1 tablespoon black sesame seeds
• 1 tablespoon white sesame seeds
• 1 bunch scallions, chopped

How To Make Asian Spice Rubbed Ribs with Pineapple-Ginger BBQ Sauce and Black and White Sesame Seeds?

1. Make the BBQ Sauce: Heat oil in a saucepan over medium-high heat. Add garlic, ginger, and onions, cooking for about 5 minutes until soft. Add pineapple and habanero, cooking for 1 minute. Pour in pineapple juice and let it caramelize for about 3 minutes. Stir in hoisin sauce, ketchup, brown sugar, ancho chile powder, mustard, honey, soy sauce, star anise, and cinnamon. Cook for about 30 minutes until thickened. Blend until smooth, season with salt and pepper, then let cool.
2. Prepare the Spice Rub: In a bowl, mix paprika, dry mustard, ginger, star anise, allspice, salt, pepper, and chile flakes. Rub this mixture over the ribs. Wrap in plastic wrap and refrigerate for at least 4 hours, or up to 24 hours.
3. Preheat the Grill: If using a charcoal grill, place hot coals on one side. If using a ceramic charcoal cooker, remove the ceramic plate to start.
4. Prepare the Steaming Liquid: Combine water, soy sauce, ginger, and garlic. Divide the mixture between two foil pans.
5. Sear the Ribs: Place ribs directly over the hot coals, top-side down. Grill for about 10 minutes until golden brown and a crust forms.
6. Slow Cook the Ribs:
7. For a charcoal grill: Move ribs to the cooler side over a pan of steaming liquid. Place the second pan over the coals to create steam. Cover and cook for about 2 hours at 225–250°F, adding water and coals as needed.
8. For a ceramic charcoal cooker: Remove ribs, place the ceramic plate, and put one pan of steaming liquid on top. Return the ribs and cover, cooking for about 2 hours at 225–250°F.
9. Glaze and Finish: Brush ribs with BBQ sauce and cook for another 15–20 minutes, turning occasionally.
10. Garnish and Serve: Sprinkle with sesame seeds and chopped scallions. Cut into individual ribs and serve hot.

Recipe Tips:

1. Let the Spice Rub Sit Longer for More Flavor: If possible, marinate the ribs overnight to let the spices soak into the meat.
2. Cook Low and Slow for Tender Ribs: Keep the grill at 225–250°F and cook for at least 2 hours for the best texture.
3. Sear First for a Crispy Crust: Grill the ribs over high heat for 10 minutes before slow cooking to create a flavorful crust.
4. Check for Doneness with a Bone Twist: Instead of just using time, gently twist a bone—if it moves easily, the ribs are ready.
5. Glaze at the End to Prevent Burning: BBQ sauce has sugar that burns quickly, so brush it on in the last 15–20 minutes of cooking.

How To Store & Reheat Leftovers?

• Refrigerate: Let the ribs cool completely, then store them in an airtight container in the fridge for up to 4 days.
• Freeze: Wrap the ribs in plastic wrap and foil, then place them in a freezer bag. Freeze for up to 3 months.
• Reheat: Heat the grill to medium-low. Brush the ribs with extra BBQ sauce and grill for about 5 minutes per side until heated through.

Nutrition Facts:

• Calories: 450 kcal
• Total Fat: 20g
• Saturated Fat: 7g
• Cholesterol: 90mg
• Sodium: 1200mg
• Potassium: 550mg
• Total Carbohydrate: 30g
• Dietary Fiber: 2g
• Sugars: 18g
• Protein: 35g

Try More Bobby Flay Recipes:

• Spice Rubbed Pork Tenderloin with Bourbon-Chipotle Sauce
• Smoked Ribs with Carolina-Style BBQ Sauce
• Bobby Flay Seared Tuna, Yellowtail and Salmon with Three Dipping Sauces

Bobby Flay Asian Spice Rubbed Ribs with Pineapple-Ginger BBQ Sauce and Black and White Sesame Seeds

Author: Mohamed Shili Cooking Method:Grilling Cuisine:Asian Courses:Dinner

Difficulty:BeginnerPrep time: 15 minutesCook time:2 hours Rest time:1 hour Total time:3 hours 15 minutesServings:6 servingsCalories:450 kcal Best Season:Suitable throughout the year

Description

These ribs are packed with bold flavors! They are coated in a fragrant spice rub, slow-cooked until tender, and finished with a sweet and tangy pineapple-ginger BBQ sauce. A sprinkle of sesame seeds adds crunch, making these ribs a perfect dish for any BBQ or gathering.

Ingredients

BBQ Sauce:

• 2 tablespoons canola oil
• 4 cloves garlic, smashed
• 3-inch piece fresh ginger, peeled and chopped
• 1 large Spanish onion, coarsely chopped
• 3 cups fresh ripe pineapple chunks
• 1 habanero, chopped
• 1 cup fresh pineapple juice
• 2 cups hoisin sauce
• 1/4 cup ketchup
• 1/4 to 1/2 cup dark brown sugar (depending on the sweetness of the pineapple)
• 3 tablespoons ancho chile powder
• 2 heaping tablespoons of Dijon mustard
• 2 tablespoons honey
• 2 tablespoons soy sauce
• 2 teaspoons ground star anise
• 1 teaspoon ground cinnamon
• Salt and freshly ground black pepper

Ribs:

• 1/4 cup Spanish paprika
• 1 1/2 tablespoons dry mustard
• 1 tablespoon ground ginger
• 1 tablespoon ground star anise
• 1 1/2 teaspoons ground allspice
• 1 1/2 teaspoons kosher salt
• 1 1/2 teaspoons ground black pepper
• 1 teaspoon Thai chile flakes
• 2 racks St. Louis style pork ribs (12 ribs each), membranes removed
• 2 cups soy sauce
• 1/2 cup peeled and coarsely chopped fresh ginger
• 6 cloves garlic, smashed
• 1 tablespoon black sesame seeds
• 1 tablespoon white sesame seeds
• 1 bunch scallions, chopped

Instructions

1. Make the BBQ Sauce: Heat oil in a saucepan over medium-high heat. Add garlic, ginger, and onions, cooking for about 5 minutes until soft. Add pineapple and habanero, cooking for 1 minute. Pour in pineapple juice and let it caramelize for about 3 minutes. Stir in hoisin sauce, ketchup, brown sugar, ancho chile powder, mustard, honey, soy sauce, star anise, and cinnamon. Cook for about 30 minutes until thickened. Blend until smooth, season with salt and pepper, then let cool.
2. Prepare the Spice Rub: In a bowl, mix paprika, dry mustard, ginger, star anise, allspice, salt, pepper, and chile flakes. Rub this mixture over the ribs. Wrap in plastic wrap and refrigerate for at least 4 hours, or up to 24 hours.
3. Preheat the Grill: If using a charcoal grill, place hot coals on one side. If using a ceramic charcoal cooker, remove the ceramic plate to start.
4. Prepare the Steaming Liquid: Combine water, soy sauce, ginger, and garlic. Divide the mixture between two foil pans.
5. Sear the Ribs: Place ribs directly over the hot coals, top-side down. Grill for about 10 minutes until golden brown and a crust forms.
6. Slow Cook the Ribs:
7. For a charcoal grill: Move ribs to the cooler side over a pan of steaming liquid. Place the second pan over the coals to create steam. Cover and cook for about 2 hours at 225–250°F, adding water and coals as needed.
8. For a ceramic charcoal cooker: Remove ribs, place the ceramic plate, and put one pan of steaming liquid on top. Return the ribs and cover, cooking for about 2 hours at 225–250°F.
9. Glaze and Finish: Brush ribs with BBQ sauce and cook for another 15–20 minutes, turning occasionally.
10. Garnish and Serve: Sprinkle with sesame seeds and chopped scallions. Cut into individual ribs and serve hot.

Notes

• Let the Spice Rub Sit Longer for More Flavor: If possible, marinate the ribs overnight to let the spices soak into the meat.
• Cook Low and Slow for Tender Ribs: Keep the grill at 225–250°F and cook for at least 2 hours for the best texture.
• Sear First for a Crispy Crust: Grill the ribs over high heat for 10 minutes before slow cooking to create a flavorful crust.
• Check for Doneness with a Bone Twist: Instead of just using time, gently twist a bone—if it moves easily, the ribs are ready.
• Glaze at the End to Prevent Burning: BBQ sauce has sugar that burns quickly, so brush it on in the last 15–20 minutes of cooking.