Hoisin Barbecued Ribs (Charcoal Grill Version)

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

Ingredients

  • 1 Tbs. ground cumin
  • 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 Tbs. rice vinegar
  • 2 cups hickory wood chips
  • 2 tsp. five-spice powder
  • 1 Tbs. ancho chile powder
  • 1⁄3 cup mild chili sauce (such as Del Monte or Heinz)
  • + 5 more ingredients
    • 3⁄4 cup lager beer (such as Heineken)
    • 2 tsp. freshly ground black pepper
    • 1 Tbs. Asian sesame oil
    • 3⁄4 cup hoisin sauce
    • 1 Tbs. kosher salt

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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