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Preheat. Preheat smoker to 225 degrees F. Use a fruitwood like apple, cherry, or even orange wood if you can get your hands on it.
Prep the ribs. Remove the membrane from the backs of your racks of ribs and season on all sides with the Sweet Rub seasoning.
Smoke. Place the ribs on the smoker bone side down and close the lid. Smoke for 3 hours.
Braise. Lay out 2 large sheets of foil. Sprinkle half of the brown sugar on each sheet of foil. Place the ribs meat side down on top of the brown sugar. Fold up the edges and drizzle the soy sauce and orange juice over the bone side of the ribs. Seal up the foil pouches tightly and return to the smoker. Close the lid and cook for 2 more hours.
Make the glaze. While the ribs braise, prepare the orange sauce. Heat the oil over medium-high heat in a large skillet. Add the chili flakes, ginger, and garlic to the oil. Cook, stirring frequently for 2-3 minutes, or until the garlic is slightly browned and aromatic. Whisk in the orange juice, soy sauce, white vinegar, brown sugar, and sugar and bring to a boil. In a small bowl, mix together the water and cornstarch. Pour the cornstarch slurry into the boiling sauce, whisking constantly, until the sauce thickens to a nice glaze consistency. Turn off the heat and set it aside.
Glaze the ribs. Carefully unwrap the ribs and discard the foil and liquid. Return the ribs to the smoker, bone side down. Glaze the top of each rack of ribs with the orange glaze. Close the lid and smoke for an additional 30 minutes, or until the glaze is tacky and set on top of the ribs.
Rest. Remove the ribs from the grill and rest for 5-10 minutes.
Slice and enjoy. Top with sesame seeds and sliced green onions then slice and serve.