Five-Spice Short Ribs With Hoisin Barbecue Sauce

READY IN: 8hrs
Recipe by DrGaellon

From Stephen Raichlen's "Primal Grill".

Top Review by CabinKat

This was very good! Different from your average BBQ sauce. I used Pork Country Ribs and let the spices sit on the meat for about an hour. Then I mixed the BBQ sauce and put it on the meat and baked in oven for 3 hours. The ribs came out very tender & the flavor was really nice. I had this with mashed potatoes but feel we should have had some nice chinese noodle instead. Maybe next time. Thanks for posting!!

Ingredients Nutrition

Directions

  1. Score the meaty side of the ribs with a knife in a diamond pattern.
  2. Combine rub ingredients in a bowl. Rub into all sides of ribs. Refrigerate 2-4 hours.
  3. Prepare a charcoal grill with an indirect grill setup - put hot coals on outside of grill, leaving a cool center zone, with a drip pan in the center. Place ribs over the drip pan. Place a handful of hardwood chips on each pile of coals. Position the lid with the vent holes centered over the meat, and mostly closed to get about 250°F.
  4. In a medium saucepan, combine hoisin sauce, rice wine, soy sauce, rice vinegar, sugar, ketchup, garlic, ginger and scallion. Heat over medium flame; simmer 10 minutes.
  5. About 15 minutes before the meat is finished, brush sauce onto meat. Meat is done when bones are exposed by about 1/4", about 1 1/2 to 2 hours.

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