This smoked rib recipe blends the tanginess of limes with garlic, sweet honey and a hint of spice from sriracha sauce. This new twist on a melt-in-your-mouth old summer classic is sure to be a big hit at your next barbecue.
- 2 medium limes, juiced
- 2 tablespoons minced garlic
- 1 cup of cilantro coarsely chopped (1 large bunch)
- 2 tablespoons of honey
- 1/4 teaspoon coarse kosher salt
- 1 cup reduced-sodium soy sauce
- 1/4 cup ketchup
- sriracha sauce to taste (optional)
- 1/4 cup toasted sesame oil
- 3 lbs Baby-Back ribs
Place juiced limes, garlic, cilantro, honey and sea salt in a blender or food processor and blend until you have a thick paste consistency. Add soy sauce, ketchup, sriracha sauce and sesame oil. Then, blend until well-mixed. Coat the ribs in the wet mixture and place them in a large container. Pour remaining mixture over the ribs, cover and place in refrigerator overnight.
Preheat your Goldens’ Cast Iron Cooker to 225 degrees. Remove the ribs from the sauce shaking off excess sauce. Reserve remaining sauce for later. Set your cooker up for smoking by adjusting the bottom and top vents for air flow, place the searing plate for indirect cooking on top of the firebox and place the grill grates on top. Add your marinated ribs placing them meat-side down. Periodically, mop ribs with sauce mixture and cook low and slow for 1.5 – 2 hours. Flip the ribs bone-side down, mop with sauce and cook for an additional 1.5 – 2 hours or until internal meat temperature reaches 145 degrees. Pull the ribs from the cooker and allow to rest for 3 minutes before serving. Decorate with coarsely-cut cilantro and sesame seeds before serving.