Hoisin Barbecued Ribs (Gas Grill Version)

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


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

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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