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Grilled Baby Back Ribs with Hoisin
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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.

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  1. 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
  2. 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
  3. 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.
  4. 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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