BBQ Ribs Recipe with Smoky Chili Crisp Glaze

How to make it

1. Preheat oven to 300°F. Remove the thin silver skin membrane from the back of the ribs and pat ribs dry with paper towels.

2. In a small bowl, mix kosher salt, black pepper, smoked paprika, garlic powder, and ground cumin. Rub this spice mix evenly over both sides of the ribs.

3. Place the ribs meat-side up on a large foil-lined baking sheet. Cover tightly with aluminum foil to seal in moisture. Bake for 2 hours until the ribs are tender but not falling apart.

4. While the ribs bake, make the glaze by combining Lee Kum Kee Chili Crisp Smoky, honey, Lee Kum Kee Premium Soy Sauce, and Lee Kum Kee Seasoned Rice Vinegar in a small saucepan over medium heat. Simmer for 2–3 minutes, stirring occasionally, until slightly thickened.

5. After 2 hours, remove the ribs from the oven and discard the foil. Increase oven temperature to 425°F. Brush the glaze generously over the ribs. Return to the oven uncovered and bake for an additional 10–15 minutes, basting once halfway through, until the glaze is sticky and caramelized. Transfer ribs to a cutting board and let rest for 5 minutes before slicing. Garnish with toasted sesame seeds and sliced green onions. Drizzle with extra Lee Kum Kee Chili Crisp Smoky and enjoy!

    

   Chili Crisp Smoky goes great on any BBQ recipe - get some more ideas on our recipes page!