There’s nothing like getting back to the basics of BBQ, especially when the recipe has deep roots in my family’s journey. This Sticky Garlic Ribs recipe holds a special place in my heart because it brings me back to the grill setups my father and uncle perfected to kickstart the Sweet Baby Ray’s legacy. They mastered cooking ribs on the Weber Grill, a technique that remains timeless. For me, it’s not just about preserving that tradition but also building upon it by incorporating bold, global flavors I’ve come to love throughout my career as a chef and BBQ enthusiast.
The rich, smoky aroma of ribs cooked over Royal Oak Charcoal hits differently when paired with a sticky glaze that’s bursting with flavor. This glaze takes the roasty, toasty notes of fresh garlic and layers them with the sweetness of honey, the umami of hoisin, and the spicy kick of sriracha. It’s a beautiful contrast to the tender, smoky pork, creating a bite that’s savory, sweet, and just the right amount of bold. To take it a step further, I love serving this with an Apple Ginger Slaw. The crisp cabbage, tart Granny Smith apples, and zing of fresh ginger bring a refreshing crunch to the plate, perfectly balancing the rich ribs. This pairing is what I like to call a true celebration of traditional BBQ techniques meeting modern flavor fusion.
What excites me most about this recipe is its ability to bring people together while showcasing the evolution of BBQ. It’s a nod to the past and a leap toward the future—melding the classic Weber Grill method my family perfected with Asian-inspired ingredients that reflect the culinary influences I’ve embraced over the years. This dish isn’t just food; it’s a story of where we’ve been and where we’re headed in the world of BBQ. So fire up the grill, get your ribs ready, and let’s make BBQ magic happen. Because in the world of BBQ, tradition and innovation can live on the same plate—and that’s what Duce’s Wild is all about.
There’s nothing like getting back to the basics of BBQ, especially when the recipe has deep roots in my family’s journey. This Sticky Garlic Ribs recipe holds a special place in my heart because it brings me back to the grill setups my father and uncle perfected to kickstart the Sweet Baby Ray’s legacy. They mastered cooking ribs on the Weber Grill, a technique that remains timeless. For me, it’s not just about preserving that tradition but also building upon it by incorporating bold, global flavors I’ve come to love throughout my career as a chef and BBQ enthusiast.
The rich, smoky aroma of ribs cooked over Royal Oak Charcoal hits differently when paired with a sticky glaze that’s bursting with flavor. This glaze takes the roasty, toasty notes of fresh garlic and layers them with the sweetness of honey, the umami of hoisin, and the spicy kick of sriracha. It’s a beautiful contrast to the tender, smoky pork, creating a bite that’s savory, sweet, and just the right amount of bold. To take it a step further, I love serving this with an Apple Ginger Slaw. The crisp cabbage, tart Granny Smith apples, and zing of fresh ginger bring a refreshing crunch to the plate, perfectly balancing the rich ribs. This pairing is what I like to call a true celebration of traditional BBQ techniques meeting modern flavor fusion.
What excites me most about this recipe is its ability to bring people together while showcasing the evolution of BBQ. It’s a nod to the past and a leap toward the future—melding the classic Weber Grill method my family perfected with Asian-inspired ingredients that reflect the culinary influences I’ve embraced over the years. This dish isn’t just food; it’s a story of where we’ve been and where we’re headed in the world of BBQ. So fire up the grill, get your ribs ready, and let’s make BBQ magic happen. Because in the world of BBQ, tradition and innovation can live on the same plate—and that’s what Duce’s Wild is all about.
