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Watch Me Make It
Sweet & Spicy Party Ribs turn a rack of baby backs into individual, saucy pieces with plenty of exposed edges for seasoning, smoke, and glaze. They are made for a platter, with sticky ribs that are easy to grab and share.
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Cutting the rack into single ribs before cooking gives each piece more surface area than a full rack, creating more seasoned edges and more places for the final glaze to cling.
Why This Recipe Works
The cook has two distinct finishing stages. The ribs first develop a dark mahogany exterior with a dry-looking, set seasoning layer, then the covered pan creates a moist environment that helps the ribs become tender while the sauce mixture coats them.
The final uncovered cook is for glaze control. The sauce should look shiny and cling to the ribs rather than stay thin and pooled in the pan, while the last toss keeps the finish bold and glossy.
Ingredients
- 1 rack baby back ribs
- 1 tablespoon kosher salt
- 1 tablespoon coarse black pepper
- 1 tablespoon garlic powder
- 2 teaspoons smoked paprika
- 1 teaspoon onion powder
- ½ cup Momofuku Sweet & Spicy Sauce, plus more for finishing
- 4 tablespoons butter, melted
- ½C Brown Sugar
How to Make It
Preheat the smoker to 275°F. Remove the membrane from the back of the ribs, then slice between each bone to create individual party ribs.
Combine the kosher salt, black pepper, garlic powder, smoked paprika, and onion powder. Season the ribs evenly on all sides. Place the ribs directly on the smoker and cook for 1 ½ to 2 hours, or until they have developed a deep mahogany color and the seasoning has set.
Combine the Momofuku Sweet & Spicy Sauce, melted butter, and brown Sugar Transfer the ribs to a pan and pour the sauce mixture over the top. Toss until every rib is completely coated.
Cover the pan tightly with foil and return it to the smoker for 45 to 60 minutes, or until the ribs are tender. Remove the foil, add another generous squeeze of Momofuku Sweet & Spicy Sauce, and toss the ribs to coat.
Return the pan to the smoker uncovered for 10 to 15 minutes, until the sauce has thickened into a glossy, tacky glaze. Finish with one last squeeze of Momofuku Sweet & Spicy Sauce and toss immediately before serving.
Tips and Variations
Use a sharp, sturdy knife on a stable cutting board when separating the rack. Turn the rack as needed to clearly see the spaces between the bones, keeping the knife under control and the portions even.
Let appearance guide the move to the covered pan. The ribs should be deep mahogany with seasoning that looks dry and set; saucing too early can limit bark development.
After uncovering, watch closely. Leaving sugary glaze on the smoker too long can take it from tacky to overly dark or sticky-hard.
Frequently Asked Questions
What temperature should I smoke the party ribs at?
Preheat the smoker to 275°F and cook the ribs at that temperature throughout the recipe.
Do I need to remove the membrane from baby back ribs?
Yes. Remove the membrane from the back of the rack before slicing between each bone to make individual party ribs.
How long do Sweet & Spicy Party Ribs take to cook?
Smoke the seasoned ribs for 1 ½ to 2 hours, then cook them covered in the sauce for 45 to 60 minutes. Finish uncovered for 10 to 15 minutes to thicken the glaze.
When should I add the sweet and spicy sauce?
Mix ½ cup Momofuku Sweet & Spicy Sauce with melted butter and brown sugar after the initial smoke. Coat the ribs, cook covered until tender, then add more sauce before the uncovered glazing step and again just before serving.
How do I know when the ribs are ready?
The ribs should develop a deep mahogany color during the first smoke, become tender during the covered cook, and finish with a glossy, tacky sauce glaze.
Serving Ideas
Serve the ribs on a platter with small plates and plenty of napkins. Coleslaw offers a cool, crunchy contrast, and cornbread is a useful option alongside the saucy ribs.
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Ingredients
- 1 rack baby back ribs
- 1 tablespoon kosher salt
- 1 tablespoon coarse black pepper
- 1 tablespoon garlic powder
- 2 teaspoons smoked paprika
- 1 teaspoon onion powder
- ½ cup Momofuku Sweet & Spicy Sauce plus more for finishing
- 4 tablespoons butter melted
- ½C Brown Sugar
Instructions
- Preheat the smoker to 275°F.
- Remove the membrane from the back of the ribs, then slice between each bone to create individual party ribs.
- Combine the kosher salt, black pepper, garlic powder, smoked paprika, and onion powder. Season the ribs evenly on all sides.
- Place the ribs directly on the smoker and cook for 1 ½ to 2 hours, or until they have developed a deep mahogany color and the seasoning has set.
- Combine the Momofuku Sweet & Spicy Sauce, melted butter, and brown Sugar
- Transfer the ribs to a pan and pour the sauce mixture over the top. Toss until every rib is completely coated.
- Cover the pan tightly with foil and return it to the smoker for 45 to 60 minutes, or until the ribs are tender.
- Remove the foil, add another generous squeeze of Momofuku Sweet & Spicy Sauce, and toss the ribs to coat.
- Return the pan to the smoker uncovered for 10 to 15 minutes, until the sauce has thickened into a glossy, tacky glaze.
- Finish with one last squeeze of Momofuku Sweet & Spicy Sauce and toss immediately before serving.
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