| Level: | Easy |
| Total: | 3 hr 20 min |
| Prep: | 10 min |
| Cook: | 3 hr 10 min |
| Yield: | 4-6 servings |
Instructions
- Prepare the ribs the night before: Trim the membrane from the back of 2 racks (about 4 pounds) St. Louis pork ribs. Then make the rub: Whisk 1 cup rice vinegar, 1/4 cup soy sauce, 3 tablespoons chopped ginger, 5 chopped garlic cloves, 1 tablespoon sesame oil and 1 teaspoon Chinese five-spice powder; coat the ribs with the mixture and refrigerate overnight. Preheat a grill to medium-high on one side and place a drip pan under the cooler side. Set the ribs over the drip pan (use a rib rack, if you have one). Cover, making sure the vent holes are directly over the ribs; cook for 3 hours, or until the meat pulls back from the bones. To make the sauce, whisk 1/2 cup hoisin sauce, 2 to 3 tablespoons Asian chili sauce and 1 tablespoon water; brush onto the meat and cook over direct heat until glazed. Cut the racks into ribs and sprinkle with sliced scallions and sesame seeds.
Reviews
These are pretty tasty, and a nice change from our usual bbq ribs. We did them for just over 4 hours at 225 degrees on our Traeger, then finished them on the grill to get a nice glaze. Served with gamja jorim(Korean potato dish) and Food Network’s grilled bok choi.
I also used baby back ribs. I mixed hoisin sauce with about 2 Tbls. of beer instead of water, cooked at 310 degrees for about two hours, brushed the sauce on and cranked it up to 400 degrees for 20 minutes full of flavor
Love the simplicity! I used baby back ribs instead and marinated it overnight! Very good, would make it again!