Five-Spice Short Ribs With Hoisin Barbecue Sauce

From Stephen Raichlen's "Primal Grill".

• Ready In: 8 hrs
• Serves: 4-6

Ingredients

• 4  lbs  beef short ribs, bone in

• Rub

• 2  tablespoons Chinese five spice powder
• 1  tablespoon fine sea salt
• 2  teaspoons sugar
• 2  teaspoons white pepper

• Barbecue Sauce

• 1  cup hoisin sauce
• 1⁄3 cup  chinese rice wine (Shaoxing) or 1⁄3 cup dry sherry
• 1⁄3 cup soy sauce
• 1⁄4 cup sugar
• 1⁄4 cup ketchup
• 2  tablespoons  unseasoned rice vinegar (to taste)
• 2  garlic cloves, minced
• 1  tablespoon  peeled  minced ginger
• 2  scallions, white and green parts minced

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.