Alright, let’s talk ribs—but not just any ribs. We’re making Sticky Asian Party Ribs, and trust me, these things are dangerously good. We’re talking smoky, sticky, sweet, and savory, with just the right amount of heat. Perfect for game day, backyard BBQs, or just because you’re craving something insanely delicious.
And here’s the best part—these aren’t your typical low-and-slow ribs. We’re slicing them up before we smoke ‘em, which means faster cook time and more flavor-packed bites. More smoke, more seasoning, more sauce—exactly how ribs should be.
So, grab some napkins (seriously, you’re gonna need ‘em), fire up the Traeger, and let’s get to work!
What Are Party Ribs?
Think of party ribs as the ultimate BBQ snack food. Instead of smoking a full rack and slicing it up later, you cut the ribs individually before cooking. This means:
✔️ More surface area for seasoning and smoke
✔️ Faster cook time (just over 2 hours instead of 5-6)
✔️ Easier to eat—just grab and go
Basically, these ribs aren’t just a meal, they’re an experience.
Here’s What You’ll Need
Ribs & Seasoning:
• 1 rack of baby back ribs
• 2 tbsp Kosmo’s Dirty Bird seasoning
• 3 tbsp Kosmo’s Honey Killer Bee seasoning
Sticky Asian Glaze:
• ½ cup soy sauce (adds umami + tenderizes the meat)
• ¼ cup rice vinegar (for a little tang)
• ⅓ cup honey (makes them nice and sticky)
• ¼ cup Kosmo’s Sweet & Sticky Asian Sauce (this stuff is gold)
• 2 tbsp hoisin sauce (adds deep, rich flavor)
• 1 tbsp sesame oil (for a nutty kick)
• 1 tbsp grated ginger (for a warm, aromatic bite)
• 1 tbsp minced garlic (because garlic belongs in everything)
For Finishing:
• Sliced scallions (adds color + crunch)
• Fresh lime juice (for a citrusy pop)
Step 1: Prepping the Ribs
Alright, let’s get these ribs ready to party.
• Start with a full rack of baby backs. Normally, you’d remove the membrane, but not today. Instead, score it with a cross-hatch pattern—this lets the rub and smoke soak in better.
• Trim off any excess fat—we want juicy, not chewy.
• Slice the rack into individual ribs, cutting right along the bones. They don’t have to be perfect—this isn’t a competition, it’s a BBQ.
Step 2: Seasoning the Ribs
• Grab a wire rack and a sheet pan—this lets smoke hit every inch of the ribs.
• Mix Kosmo’s Dirty Bird and Honey Killer Bee seasonings together—it’s the perfect sweet-meets-heat combo.
• Coat every single rib—top, bottom, sides, all of it. If it’s not fully seasoned, you’re doing it wrong.
Step 3: Fire Up the Smoker
• Set your Traeger to 250°F and load it up with oak or hickory pellets.
• Place the ribs directly on the grill and let them smoke for an hour.
• After an hour, flip them over so they get even smoke.
• Let them go for another hour, until they’ve got a deep mahogany color.
Step 4: Making the Sticky Asian Glaze
While the ribs are doing their thing in the smoker, it’s time to whip up that sticky, flavor-packed glaze.
In a bowl, mix together:
✅ Soy sauce (gives it that deep, savory bite)
✅ Rice vinegar (adds brightness)
✅ Honey (makes them extra sticky)
✅ Kosmo’s Sweet & Sticky Asian Sauce (the real MVP)
✅ Hoisin sauce (adds depth)
✅ Sesame oil, ginger, and garlic (because layers of flavor matter)
This glaze is next-level good. It caramelizes beautifully, giving you that finger-licking sticky finish you want in an Asian-style rib.
Step 5: Glazing the Ribs
• After two hours of smoking, pull the ribs off and place them back on the wire rack.
• Brush—or better yet, pour—the glaze all over them. Let them soak it in.
• Put them back on the smoker for another 30-45 minutes so the glaze can set and get tacky and caramelized.
Step 6: Time to Eat!
• Once the ribs start pulling away from the bone, they’re done.
• Stack them up on a plate (because they won’t last long).
• Sprinkle on sliced scallions for color and crunch.
• Squeeze some fresh lime juice over the top to brighten up the flavors.
• Drizzle any leftover glaze over the ribs. Because more sauce = more flavor.
Now, grab a rib, take a bite, and try not to eat the whole tray yourself.
Final Thoughts
These Sticky Asian Party Ribs are everything you want in BBQ—sweet, smoky, sticky, and packed with bold flavor. The combination of Kosmo’s rubs and that rich glaze takes them over the top, and the Traeger makes sure they come out perfectly tender with just the right bite.
🔥 Try these out for your next BBQ and let me know what you think! Want more killer BBQ recipes and next-level seasonings? Check out Prime4BBQ.com and take your grilling game to the next level.