Smoking Sriracha Honing RIbs

4 Persons - 240 Minutes


  • 1 belly ribs
  • 50 grams unsalted butter
  • 10 ml apple juice

Dry Rub

  • 100 grams of brown sugar
  • 2 tablespoons paprika powder
  • 1 tablespoon coarse salt
  • 2 teaspoons freshly ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder

For the sauce

  • 50 grams unsalted butter
  • 200 ml ketchup
  • 80 ml honey
  • juice of half a lemon
  • 80 ml Go-Tan Smokey Sriracha hot chilli sauce
  • Fresh coriander to garnish


  1. Mix all the ingredients for the dry rub.
  2. Remove the membrane from the ribs and cut away the loose parts. These parts will only burn.
  3. Sprinkle the ribs with the freshly mixed dry rub.
  4. Wrap the ribs individually in cling film and let them rest in the fridge for 4 hours to overnight.
  5. Prepare a 2-zone barbecue with a boiler temperature of 120-140 degrees Celsius.
  6. Unwrap the ribs. Place a block of smoking wood on the briquettes and place the ribs on the cooler side of the barbecue.
  7. Close the lid and let them sit for 3 hours.
  8. After 3 hours, wrap the ribs in aluminum foil with the sliced ​​butter and a little apple juice and put them back on the barbecue for 2 hours.
  9. Meanwhile, we make the sauce. Melt the butter in a pan and add the rest of the ingredients. Bring the sauce to a boil and then put it on low heat.
  10. Remove the ribs from the aluminum foil and return them to the grill.
  11. Coat the ribs on both sides with the sauce and grill the ribs on both sides so that the sauce caramelizes slightly. Not exaggerate. Nobody likes black ribs.
  12. Cut the spare ribs per rib and serve with fresh coriander. If you don't like coriander, leave it out