Hoisin Barbecued Ribs (Charcoal Grill Version)

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


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

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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