Hoisin Barbecued Ribs (Charcoal Grill Version)

Hoisin Barbecued Ribs (Charcoal Grill Version)
Photo by Scott Phillips


  • 1 Tbs. ancho chile powder
  • 1 Tbs. Asian sesame oil
  • 3⁄4 cup hoisin sauce
  • 3⁄4 cup lager beer (such as Heineken)
  • 2 racks St. Louis-style spareribs (3 to 3-½ lb. each) OR 3 racks baby back ribs (2 to 2-½ lb. each)
  • 2 tsp. freshly ground black pepper
  • 1 Tbs. ground cumin
  • + 5 more ingredients
    • 1 Tbs. kosher salt
    • 2 Tbs. rice vinegar
    • 1⁄3 cup mild chili sauce (such as Del Monte or Heinz)
    • 2 cups hickory wood chips
    • 2 tsp. five-spice powder

Soak the wood chips in water for about 1 hour. Slide the blade of a dinner knife under the thin, translucent silverskin that covers the bone side of each rack (note that some racks are sold with the silverskin already removed). Lift and loosen the membrane until you can grab it with a paper towel...

View full recipe at Fine Cooking


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