Korean Sticky Ribs | Giant National Capital Barbecue Battle

Korean Sticky Ribs

By: Pitmaster Ernest Servantes

Cook time: 90+ Minutes


  • 3 racks Smithfield® Pork Back Ribs, membrane removed
  • 1 tablespoon sesame seeds
  • 2 tablespoons oil
  • 2 cloves garlic, minced
  • 1 teaspoon minced fresh ginger
  • 1/2 cup Korean chili paste
  • 1/4 cup sweet chili sauce
  • 2 tablespoons honey
  • 1 tablespoon soy sauce or hoisin
  • 1 tablespoon sesame oil
  • 1 tablespoon sugar
  • 1 tablespoon chopped green onions
  • 1 tablespoon chopped cashews


  1. Heat charcoal or gas grill to medium-low, about 300°F. Brush ribs with oil and season with salt and pepper. Grill ribs about 45 minutes per side until tender.
  2. Combine garlic, minced ginger, chili paste, sweet chili sauce, honey, soy sauce, sesame oil and sugar in saucepan. Bring to a boil; reduce heat and simmer until reduced by 1/2.
  3.  After ribs are tender, brush with half the sauce until it is cooked on. Remove ribs and let stand 10 minutes.
  4. Cut ribs and place on platter; drizzle remaining sauce over top. Sprinkle with green onions, cashews and sesame seeds for serving.