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 cups hickory wood chips
  • 1 Tbs. ancho chile powder
  • 1 Tbs. ground cumin
  • 1 Tbs. kosher salt
  • 2 tsp. five-spice powder
  • 2 tsp. freshly ground black pepper
  • + 5 more ingredients
    • 1 Tbs. Asian sesame oil
    • 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)
    • 3⁄4 cup hoisin sauce
    • 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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