Barbecued Ribs with Hoisin Glaze
Sweet and spicy, hoisin sauce combines soybeans, garlic, chili peppers and spices. It is widely used in Chinese cooking. Look for it in well-stocked supermarkets and Asian markets.
- 1 Tbs. canola oil
- 2 Tbs. shredded fresh ginger
- 1 garlic clove, minced
- 1 large green onion, white and light green portions, minced
- 2/3 cup ketchup
- 1/3 cup hoisin sauce
- 2 Tbs. dry sherry
- 4 lb. baby back pork ribs
- 1 1/2 tsp. salt
- 1/2 tsp. freshly ground pepper
Make the hoisin glaze
Prepare a medium-hot fire in a grill.
In a saucepan over medium-high heat, warm the oil. Add the ginger and garlic and sauté until fragrant, about 30 seconds. Add the green onion and cook until wilted, about 1 minute. Stir in the ketchup, hoisin sauce and sherry and bring to a simmer. Reduce the heat to low and simmer, stirring often, for about 5 minutes to blend the flavors. Set aside at room temperature.
Grill the ribs
Cut the ribs into 4 equal portions and season on both sides with the salt and pepper. Wrap each slab in a double thickness of heavy-duty aluminum foil. Place the foil-wrapped ribs on the grill and cover the grill. Cook, turning the ribs occasionally and taking care not to pierce the foil, for 45 minutes. Open the foil and pierce the ribs with the tip of a knife; they should be barely tender. If not yet tender, rewrap and cook for 5 to 10 minutes more.
Remove the packets and unwrap the ribs, discarding the foil and juices. Add additional hot coals to the charcoal fire if the coals have burned down. Lightly oil the grill rack. Put the ribs directly on the grill and cook, turning occasionally, until lightly browned, about 5 minutes. Brush the ribs on both sides with the hoisin glaze and continue cooking for about 5 minutes more.
Transfer to a cutting board, cut into individual ribs and serve immediately. Serves 4 to 6.
Adapted from Williams-Sonoma Food Made Fast Series, Grilling, by Rick Rodgers (Oxmoor House, 2007).