Hoisin Barbecued Ribs (Gas Grill Version)

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


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

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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