Ingredients Jump to Instructions ↓

  1. 1/2 cup hoisin sauce

  2. 1/2 cup brandy, rum, or bourbon

  3. 1/4 cup honey

  4. 1/4 cup soy sauce

  5. 2 tablespoons dark sesame oil

  6. 2 tablespoons hot sauce, such as Asian chile sauce or Tabasco

  7. 2 tablespoons ground ginger or minced fresh ginger

  8. 2 teaspoons garlic powder or minced fresh garlic

  9. 2 teaspoons Chinese five-spice powder

  10. 2 tablespoons onion powder

  11. 2 teaspoons red food coloring

  12. 2 slabs baby back ribs, cut in half lengthwise through all the bones

  13. 1/4 cup honey or char siu sauce

  14. Chopped fresh chives, for garnish

Instructions Jump to Ingredients ↑

  1. Combine the marinade ingredients in a bowl and whisk thoroughly. Place the meat in a resealable plastic bag (you may need more than one), add the marinade, seal tightly, and toss to coat. Refrigerate for at least 3 hours or overnight.

  2. Heat your cooker to 300°F. (You can also use an indoor oven. Just place the ribs on a wire grate over a pan or on a broiler pan.) If you are using a gas grill, turn off one or two burners and place the meat over the cool burners. If you are using a charcoal grill, set it up by banking the coals against one side for indirect cooking. Remove the ribs from the marinade and cook for about 1 hour; then paint the bone side of the ribs with a coat of the honey or char siu sauce. Cook for 10 minutes, underside up; then turn meat side up, paint with more honey or char siu sauce, and cook for another 10 minutes. Remove the ribs, let them sit for 5 minutes, cut them into individual ribs, and serve hot, garnished with chopped fresh chives.


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