Hoisin Barbecued Ribs (Charcoal Grill Version)

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


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

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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