Hoisin Barbecued Ribs (Charcoal Grill Version)

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


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