Grilled Baby Back Ribs with Hoisin Recipe
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These grilled baby back ribs are comfort food for me. As a kid growing up in the San Francisco Bay area, at one point I went to high school in “The City”. My school was near fisherman’s wharf and I took the cable car on non-peak tourist times to school. That runs straight through Chinatown, and I used to love the energy and how different that part of the city was from well just about anywhere.
My wife Rainee and I used to walk through Chinatown to look for great and different ingredients to play with. These grilled baby back ribs are not a classical dish and are really more of a modern fusion of east west, asian ingredients and western technique.
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- 2 racks of baby back ribs
- 1 cup rice wine vinegar
- 1 cup soy sauce
- 4 tablespoons ginger finely chopped
- 4 tablespoons garlic finely chopped
- 2 tablespoons sesame oil
- 1 tablespoon five spice powder
- 1/2 cup hoisin sauce
- 1 teaspoon five spice powder
- 1 teaspoon Sriracha chile sauce
- 1 teaspoon sesame oil
- 1 tablespoon water
- Combine marinade ingredients:
1 cup rice wine vinegar
1 cup soy sauce
4 tablespoons fresh ginger finely chopped
4 tablespoons fresh garlic finely chopped
2 tablespoons sesame oil
1 tablespoon chinese five spice powder
Mix well and marinate the ribs for 4 to 6 hours - Combine Hoisin Glaze
1/2 cup hoisin sauce
1 teaspoon five spice powder
1 teaspoon Sriracha chile sauce
1 teaspoon sesame oil
1 tablespoon water
combine all, hold for glazing the ribs - Prepare a two zone fire for cooking the rids, I like to get marks on them, then indirect heat around 350 to 375 degrees. I watch until the bones protrude around 1 half inch or so,, when you see that start painting on your glaze. Continue painting on the glaze for around another ten to fifteen minutes. I finish off on high heat, to get the hoisin glaze to caramelize a bit. But at that end part you have to watch them closely the hoisin can burn.
- Cut the ribs and garnish with sesame seeds and green onions slices on a 45 degree angle. This a great with rice and garlicky sugar snap peas.
Member recipes are not tested by the CHOW food team.
These ribs are absolutely delicious. They have the taste of the classic chinese ribs but with the texture and substance of baby backs on the grill.