Hoisin Glazed Baby Back Ribs

From Ancient China Comes this Simple BBQ Dish that will Please Guests and Family Hoisin Glazed Baby Back Ribs BBQ’D the Indirect Method

As we note in the current barbecue articles, one of the easiest and most effective ways to barbecue is by the indirect method illustrated below. Since this technique requires little attention, but creates perfect results every time, you may never barbecue any other way again.

Indirect/Medium Heat Barbecuing with Charcoal Grill

After lighting, arrange hot coals on each side of charcoal grate. We recommend that you place a drip pan made out of aluminum foil on this grate in the open area between the charcoal piles. It will collect the drippings for sauces and reduces flare-up and it also keeps the grate clean. Cover BBQ and allow it to heat for ten minutes before placing food to be BBQed in open area in center of grill. Follow individual recipe instructions for indirect cooking method. Cover grill.

Indirect/ Medium Heat Barbecuing with Gas Grill

Start by turning all burners up to hot. Put cover down. After 10 minutes, if you have two burners turn one off and the other to medium. If you have a three-burner bbq (recommended) turn middle one off and other two to medium. Place food to be cooked over burner that is not lit. Follow individual instructions for indirect cooking method. Two burner BBQs may take a bit longer to cook food. Cover grill.

For The Glaze
I cup Hoisin sauce (Asian section of any supermarket) ¼ cup honey ¼ cup red wine vinegar	2 tablespoons grated fresh ginger 1 tablespoon minced garlic 1 tablespoon sesame oil 2 teaspoons curry powder
To make the glaze: In a small saucepan over medium heat, combine the Hoisin sauce, honey, vinegar, ginger, garlic, sesame oil and curry powder. Bring to a simmer, stirring occasionally, and cook over low heat for 3 to 3 minutes to blend the flavors. Remove from heat.

For Spareribs
4 to 6 pounds pork baby back ribs Kosher salt	Freshly ground black pepper 1 tablespoon sesame seeds
Season the ribs liberally with salt and pepper. Grill indirectly over medium heat, turning after ½ hour. When the ribs have cooked for a total of 1 hour, start basting them every 10 minutes or so with the Hoisin glaze until the meat is very tender and has shrunk from the ends of the bones, 15 to 30 minutes more. A few minutes before the ribs are finished sprinkle them with sesame seeds. Remove the ribs from the grill and cut between bones. Serve warm. For added guest appeal wrap a pair of ribs together with steamed bok choy and scallions. Serve as either a starter or main course. Makes 4 to 6 servings

Wine Wisdom: Serve with a young Zinfandel or Australian Shiraz (See article on Australian wines in FrankAboutFood’s “Second Chances.”). Either of these wines will stand up to the sweetness and spice of the glaze on these succulent, slow- cooked ribs.

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From Ancient China Comes this Simple BBQ Dish that will Please Guests and Family Hoisin Glazed Baby Back Ribs BBQ’D the Indirect Method

For The Glaze

For Spareribs

From Ancient China Comes this Simple BBQ Dish that will Please Guests and Family

Hoisin Glazed Baby Back Ribs BBQ’D the Indirect Method