Chilli Chicken Ribs

Prep Time:

Cook Time:




16chicken ribs, individually cut


2 tbspmild chilli powder

2 tbspbrown sugar

1 tspgarlic powder

1 tbsponion powder

1 tbspagave sugar


2garlic cloves

250 ml medium hot sauce

1piece of ginger (2 cm x 2 cm)

1small habanero pepper

juice of 1lime

50 ml apple cider vinegar

100 g butter

1 tsphoisin sauce


300 ml Japanese mayonnaise

2 tbsphot sauce


1. Combine all the rub ingredients in a bowl and mix well. Coat all the sides of the chicken ribs and set aside.

2. Preheat a barbecue smoker to 140°C (275°F). Smoke the ribs over indirect heat for 20 minutes. Combine all of the sauce ingredients in a small saucepan and bring to the boil. Stir well to combine for 1–2 minutes. Remove the sauce from the heat and allow to cool slightly. Pour the sauce into a large mixing bowl. Dip each chicken rib into the sauce to fully coat and baste. Return the ribs to the smoker for a further 10 minutes. Apply another coat of basting sauce to the ribs and return to the smoker for a further 5 minutes.

3. Slice open one of the largest chicken ribs to ensure meat is cooked through before removing the ribs from the smoker. Serve with the dip.

Pro Tip

Pork chops greatly benefit from a 10-minute rest post-grilling. Cover your chops in foil just after cooking before slicing and serving.