Discover some fun new flavors with these individual pork party ribs seasoned with an Asian rub and finished with Filipino BBQ sauce.
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Table of Contents
What are party ribs?
Party ribs is the fairly new name for ribs that are cut into individual bones and then smoked. I created a recipe for party ribs back in 2022 and since then the idea has gone viral.
Just like with any other type of pork ribs, like fall-off-the bone smoked 3-2-1 ribs or hot and fast ribs, you can adapt the flavor profile of your seasoning and sauce and get really creative.
What makes these Filipino-inspired?
Filipino BBQ traditionally includes chicken thighs or pork pieces that are marinated in a special BBQ sauce made with banana sauce, brown sugar, soy sauce, citrus and lemon lime soda.
I used the inspiration of that sauce to create the flavors of these party ribs.
Ingredients
- Pork Ribs: Either spare ribs or St. Louis Style ribs.
Rub Ingredients
- Brown Sugar: I prefer using dark brown sugar because it has a richer flavor.
- SPG: A blend of salt, pepper and garlic.
- Achiote: This is a spice blend made with annatto seeds. Ingredients vary, depending on the brand you buy, but it usually includes salt, garlic and MSG.
- Ground Ginger
- Cayenne
Spritz Ingredients
- Soy Sauce
- White Vinegar
- Lemon Lime Soda
Sauce Ingredients
- Banana Sauce: This tastes similar to ketchup and is red, but it is actually made with bananas. They are mashed and broken down with sugar, vinegar and spices. Surprisingly, it doesn’t taste like bananas at all.
- Soy Sauce
- Dark Brown Sugar
- Lime Juice: Freshly squeezed is best.
- Orange Juice: I prefer to freshly squeeze mandarin oranges.
- Granulated Garlic
- Fresh Garlic
- Kosher Salt
- Black Pepper
- Cayenne Pepper
Substitutions: If you can't find banana sauce, you can use regular ketchup. Instead of the citrus juice, you can also use calamansi juice, which is more authentic. It's just harder to find.
See the full recipe card below for servings and a full list of ingredients.
How to smoke Filipino pork ribs
Heat your grill or smoker to 300F degrees with an indirect heat zone.
- STEP ONE: Remove the membrane from the back of the ribs. Then, slice between the bones to cut them into individual pieces.
- STEP TWO: In a small bowl, combine all of the rub ingredients. Rub the seasoning on all sides of the rib bones.
- STEP THREE: In a spray bottle, combine the spritz ingredients.
- STEP FOUR: Place the ribs on your pre-heated smoker over indirect heat with the bones facing down. Smoke them for 90 minutes, spritzing every 20-30 minutes.
- STEP FIVE: While the ribs are smoking, combine the sauce ingredients in a sauce pot and simmer for 15 minutes.
- STEP SIX: After the ribs have smoked for 90 minutes, brush them on all sides with sauce. Cook for 15 minutes, then brush again. Cook for a final 15 minutes.
PRO TIP: For tender ribs, the internal temperature should be at least 208F degrees. Insert an instant-read thermometer horizontally into the meat to measure the temperature.
- STEP SEVEN: Once the ribs are tender, remove them from the grill and brush them with warm sauce one more time. Garnish with sliced green onions.
How to serve party ribs
These are called party ribs for a reason. Load them up on a platter and be sure to have extra sauce and a stack of napkins nearby. Everyone will have fun digging in and enjoying these at your next party or tailgate.
Storage
Leftover ribs can be stored in an airtight container like a zip-top bag in the refrigerator for up to five days. To reheat them, place them on a plate, cover them with a damp paper towel and microwave until warm.
GCG Pro Pitmaster Tips
- If you’re using spare ribs, cut off the brisket bones and slice those into individual pieces or riblets
- Spritz the ribs often to keep them moist
- Layer the sauce throughout the final stages to add great Filipino flavor
More Filipino-inspired recipes
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Filipino-inspired Pork Party Ribs
Ingredients
- 2 racks pork ribs, spare or St. Louis style
Asian Rub
- 1/4 cup dark brown sugar
- 2 tbsp Salt, Pepper, Garlic rub
- 2 tsp achiote seasoning
- 1 tsp ground ginger
- 1/2 tsp ground cayenne pepper
Spritz
- 1/2 cup soy sauce
- 1/2 cup white vinegar
- 1/2 cup lemon lime soda
Filipino BBQ Sauce
- 12 oz banana sauce
- 1 1/2 cups soy sauce
- 1 cup dark brown sugar
- 1/4 cup lime juice
- 1/2 cup orange juice
- 1 tbsp granulated garlic
- 3 cloves fresh garlic, minced
- 1 1/2 tsp kosher salt
- 1 1/2 tsp black pepper
- pinch cayenne
Garnish
- 1 green onion, sliced
Instructions
- Heat Smoker: Heat your smoker to 300F degrees with an indirect heat zone.
- Slice Ribs: Remove the membrane from the back of the ribs. Then, slice between the bones to cut them into individual pieces.
- Make Rub: Combine the rub ingredients in a small bowl.
- Season: Sprinkle the rub on all sides of the ribs.
- Make Spritz: Combine the spritz ingredients in a spray bottle.
- Smoke: Place the ribs on the smoker over indirect heat with the bones facing down. Smoke for 90 minutes, spritzing every 20-30 minutes.
- Make Sauce: While the ribs are smoking, combine the sauce ingredients in a sauce pot. Simmer on the stove for 20 minutes.
- Sauce: After the ribs have smoked for 90 minutes, brush them with sauce and cook for 15 more minutes. Then, brush with sauce again and smoke for 15 more minutes.
- Final Sauce: At this point the ribs should be 208F degrees. Remove them from the smoker and brush with sauce one more time. Garnish with sliced green onions.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
