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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- 1Combine 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
- 2Combine 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
- 3Prepare 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.
- 4Cut 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.
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