Hoisin Barbecued Ribs (Gas Grill Version)

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


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