Hoisin Barbecued Ribs (Gas Grill Version)

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


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

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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