MEMBER RECIPE

Grilled Baby Back Ribs with Hoisin Recipe

Difficulty: Easy | Total Time: 8 hours including marinating | Active Time: | Makes: 4 servings

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.

You can check out this and our other grilling recipes at www.great-grilling.com

INGREDIENTS
  • 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
INSTRUCTIONS
  1. 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
  2. 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
  3. 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.
  4. 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.