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Hoisin Barbecue Baby Back Ribs

Cook Time:
5 hrs
Prep Time:
30 mins
Servings:
4-6
RATE THIS RECIPE
(16)

Chef notes

This is a classic menu item at my restaurant, Pig and Khao. They are fall-off-the-bone tender but still have that satisfying, charred crisp. This is thanks to a low-and-slow cook and then a quick hit over high heat to finish. The sweet, sticky, savory barbecue sauce is literally finger-licking good!

Ingredients

Ribs
  • 1 tablespoon black pepper
  • 1/4 cup salt
  • 2 tablespoons five spice
  • 4 racks baby back ribs, membrane removed
Barbecue Sauce
  • cups sugar
  • 4 shallots, finely diced
  • 4 cloves garlic, minced
  • 1 (3-inch) piece ginger, finely grated
  • 3 cups hoisin sauce, such as Lee Kum Kee
  • 3/4 cup rice vinegar
  • 1/2 cup fish sauce
  • 1/4 cup premium soy sauce, such as Lee Kum Kee
  • 1 tablespoon five spice

Preparation

For the ribs:

1.

Preheat the oven to 325 F.

2.

Combine the pepper, salt and five spice in a small bowl. Season both sides of the ribs and then wrap them individually in heavy duty aluminum foil.

3.

Place the racks on a large baking sheet and cook in the over for 2 hours. Remove from the oven and let them cool completely, about 1 hour, before cutting them into individual ribs.

For the barbecue sauce:

1.

In a medium heavy bottom saucepan, add the sugar in an even layer until it becomes dark amber caramel, approximately 8 minutes.

2.

Add in your shallot, garlic and ginger, and cook for 2 minutes.

3.

Slowly add in the remaining ingredients. Be careful, as the caramel will bubble up.

4.

Once the caramel melts back into the sauce, cook for 20 minutes until it thickens, then cool down.

To assemble:

1.

Preheat a grill to high heat.

2.

Toss the ribs with 1½ cups of the barbecue sauce.

3.

Grill ribs on both sides until slightly charred.