For the ribs:
3 Racks of St. Louis style ribs.
Rub with Kosher Salt and Chinese 5 Spice
Preheat your @traegergrills to 225°
Smoke the ribs for 4 hrs then bump your temp to 275°, wrap ribs in aluminum foil and return to the smoker for another hour. Unwrap and brush with sauce. Return to smoker one more time for 30 minutes to let the glaze set up.
Garnish with toasted sesame seeds and green onions
For the sauce:
3 tablespoons butter
1 medium shallot, finely chopped
3 clove garlic, minced
1/2 cup reduced sodium soy sauce
2 tablespoons rice vinegar
3 tablespoons hoisin sauce
1/2 cup ketchup
4 tablespoons honey
4 tablespoons apricot preserves
3 tablespoons brown sugar
1 teaspoon freshly grated ginger
3 teaspoons sriracha
4-5 green onions, chopped, for garnish
Heat a Dutch oven (or stock pot) to medium heat. Place butter in and melt. Add Shallots and garlic. When they are just starting to brown and become fragrant, lower the temperature to medium low and add the remaining ingredients. Stir together and simmer for 10-15 minutes until the sauce thickens.
Enjoy!!
