Rating: 4 stars
5069 Ratings
  • 5 star values: 0
  • 4 star values: 5069
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 5,069 Ratings
Grace Parisi
June 2006

Gallery

Recipe Summary test

total:
40 mins
Yield:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Using a sharp knife, make 1/4-inch-deep slashes in the rib meat between the bones, without cutting through. Spread all but 1 tablespoon of the spice rub over the ribs and into the slashes and let stand for 5 minutes.

    Advertisement
  • Meanwhile, in a small saucepan, combine the hoisin sauce, ketchup and the remaining 1 tablespoon of spice rub and bring to a boil. Cook for 1 minute, then transfer to a bowl.

  • Light a grill. Lightly brush the ribs with oil and grill over a moderately high fire, turning frequently, until the ribs are sizzling and cooked through, about 25 minutes. Brush the ribs with half of the hoisin glaze and grill for 2 minutes longer. Transfer the ribs to a cutting board and cut in between the bones. Serve the ribs with the remaining hoisin glaze on the side.

Suggested Pairing

Juicy, black cherry Shiraz.

Advertisement