Five-Spice Short Ribs With Hoisin Barbecue Sauce
photo by Hans S.
- Ready In:
- 8hrs
- Ingredients:
- 14
- 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
- Score the meaty side of the ribs with a knife in a diamond pattern.
- Combine rub ingredients in a bowl. Rub into all sides of ribs. Refrigerate 2-4 hours.
- 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.
- 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.
- 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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Reviews
-
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!!
Tweaks
-
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!!
RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!