| Level: | Intermediate |
| Total: | 2 hr 15 min |
| Prep: | 15 min |
| Cook: | 2 hr |
| Yield: | 4 servings |
Ingredients
- 2 slabs baby back ribs, trimmed of excess fat, about 3 pounds
- 1/3 cup Chinese five-spice powder
- 1 strip thick cut bacon, cut into 1-inch pieces
- 1/2 shallot, finely chopped
- 1 clove garlic, minced
- 3 tablespoons light soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon hoisin sauce
- 1/3 cup ketchup
- 2 heaping tablespoons honey
- 2 heaping tablespoons apricot preserves
- 2 heaping tablespoons brown sugar
- 1 teaspoon freshly grated ginger
- 1 1/2 teaspoons chili sauce (recommended: Sriracha)
- 2 green onions, chopped, for garnish
Instructions
- Preheat a grill to approximately 250 degrees F.
- Lightly season the ribs with the five-spice powder so it forms a light crust. Put the ribs, meat side up, over an area of the grill with indirect heat. Let the ribs cook for 2 hours.
- While the ribs are cooking, prepare the barbecue sauce. Heat a medium saucepan over medium heat. Add the bacon and cook slowly to render its fat, about 4 to 5 minutes. Discard the particles with a slotted spoon, leaving the bacon fat in the pan. Reduce the heat to low, add the shallot and garlic, and saute until fragrant and slightly caramelized, 2 to 3 minutes. Pour in the light soy sauce and rice vinegar. Allow the liquid to deglaze the pan for a moment, and then whisk vigorously to scrape any brown bits from the bottom of the pan. Add the hoisin sauce and ketchup, and continue whisking together until well incorporated. Simmer the glaze for 2 to 3 minutes. Stir in the honey, apricot preserves and brown sugar, 1 tablespoon at a time. Simmer for an additional 2 to 3 minutes. Add the ginger, whisk and keep simmering for 2 to 3 minutes. Whisk in the chili sauce and let the sauce simmer for a final 8 to 10 minutes. Remove the pan from heat. Reserve 1/4 cup of the sauce in a separate bowl.
- After the ribs have cooked for 1 hour, begin basting them with the barbecue sauce. Coat them well once every 15 minutes, until the ribs reach an internal temperature registers 165 degrees F on an instant-read thermometer. Remove the ribs from the grill to a cutting board and let rest, tented with aluminum foil for 5 minutes. Slice the ribs between each bone and arrange them on a serving dish. Drizzle with the reserved glaze and garnish with the chopped green onions.
- A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1371 |
| Total Fat | 91 g |
| Saturated Fat | 32 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 3 g |
| Sugar | 24 g |
| Protein | 105 g |
| Cholesterol | 374 mg |
| Sodium | 1186 mg |
Reviews
Super good!!!
This is delicious. Double barbecue sauce as it only makes about 1 cup.
My family raved over theses ribs,I had to share the recipe! I made my own 5 spice seasoning seasoned the ribs and cooked them in the oven at 325 for 2 hours,then I finished them on the bar b que,brushing the delicious sauce on them with each flip,they were tender,delicious and beautiful,I’m making them again this week-end.
Very good recipe. Made on a gas grill, indirect heat. I would suggest an oven thermometer to monitor temp, and I flipped the ribs onto the “sauce” side directly over the fire for a few minutes at the end to caramelize a bit more. I would double the sauce recipe, tho, as I used a lot of it (and will use it on other meats in the future)! And don’t be afraid of the 5-spice seasoning (rubbed it on the racks and left them in the fridge, uncovered, overnight), which was also great on roasted veggies I made as a side dish (Ina’s roasted veggie recipe, add the 5-spice with the oil, s&p before roasting). And I prefer sambal oelek to sriracha.
This is a definite keeper!! Such a yummy sauce! yep, I doubled the recipe because I knew everyone would want extra sauce! I served the ribs with Thai sticky rice and a spring greens salad!
Tried it…FANTASTIC and very easy to make. I want to try the same recipe on chicken.
The ribs were very good but the instructions are a little confusing on cooking time. It says to put your ribs on for 2 hours then start your glaze. Then at the bottom of the recipe it says to start glazing after 1 hour. It should say to put your ribs on for 1 hour. After that start your glazing for an additional hour.
Made these last night and they were Amazing! I went lighter on the 5-spice and they were great. I used a thai hot sauce and they were perfect, but I would imagine it would need more Sriracha than listed. just taste it before adding more. This will be a go to for Asian hot wings now for me!
This recipe is not hard but the ribs are wonderful! Add more hot sauce if you like it spicy though..
Tried this recipe and the ribs were the best I’ve ever made! I read all prior reviews and watched the video as suggested. Since I wanted to make it the same day I searched for the recipe, I made a couple of substitutions. I used Emeril’s Asian Essence for the rub, and substituted duck sauce for the apricot preserves. I did reduce the ginger and added more Sriacha as suggested. While they were a little too spicy for my taste, my husband loved them. Next time, before I add the chili sauce, I will divide the sauce, adding less chili sauce to a portion of the ribs.