What You’ll Need:
For the Cure
2 Cups Dark Brown Sugar
1 Cup Kosher Salt
2 Tablespoons Pickling Spice
1 Tablespoon Curing Salt (Pink Salt/Prague Powder #1)
2 Baby Back Rib Slabs
For the Smoke (Or Bake… you do you)
¼ Cup Yellow Mustard
¼ Cup Fresh Ground Black Pepper
4 Tablespoons Paprika
¼ Cup Dark Brown Sugar
3 Tbsp Kerrygold Unsalted Butter
For the Sauce
1 Cup Honey
½ Cup Sriracha
Top Those Beautiful Ham Bones
1 Handful Peanuts crushed… or more if you’re into peanuts
1 large jalapeno thin sliced
2 Stalks green onion “harsh” cut
1 Tbsp Toasted Sesame Seed
1 Handful of Cilantro Chopped (Unless you think cilantro tastes like Windex, in which case don’t chop cilantro)
What You’ll Do:
- Mix all the curing ingredients together with 1 gallon of water in a large stock pot and heat until everything dissolves. Let cool to room temperature before placing ribs into the cure.
- Place Ribs and curing mixture into a large vessel or large bag that you can seal and store in the fridge for 5 days. Be sure to turn the ribs once daily… these things need a little TLC.
- After 5 days, remove the ribs and pat dry. Now on to the smoke.
Note: If you are baking these, season as described below, wrap in foil and toss in a 250 degree oven for 2 hours. Remove and trash the foil, increase oven temp to 350, cover with brown sugar and butter then bake for another 10-15 minutes until internal temp is 200.
- Set your smoker to 225.
- Brush on the mustard then sprinkle the pepper and paprika evenly on both sides of the ribs.
- Place in the smoker until internal temp reaches 165.
- Cover meat side of ribs with brown sugar and 3, 1 tbsp slabs of butter then wrap with foil.
- Smoke until internal temp reaches 200-205.
- Mix together the honey and Sriracha
- Cut ribs into individual delicious hambones and grill over charcoal until warm and a slight char develops.
- Immediately toss with the sauce and place onto a large platter.
- Top with Peanuts, Jalapeno, Sesame Seed, Cilantro and Green Onion.
- Invite friends or make some friends and enjoy.