Cut the pork ribs into individual pieces.
Coat the ribs with Bachan's, salt, pepper, garlic, and BBQ rub.
Smoke the ribs at 275°F using cherry wood for 2 hours.
Remove the ribs when they reach an internal temperature of 165°F.
Place the ribs in a foil pan with butter, brown sugar, and Bachan's Sweet Honey, then smoke for an additional 45 minutes.
Unwrap the ribs for the last 15 minutes to help the sauce tack up.
Remove the ribs once they reach an internal temperature of 200°F.
Garnish with thinly sliced green onions and toasted sesame seeds.
Serve warm and enjoy!
