Hoisin Barbecued Ribs (Gas Grill Version)

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

Ingredients

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