Hoisin Barbecued Ribs (Charcoal Grill Version)

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


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