Five-Spice Short Ribs With Hoisin Barbecue Sauce |
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Prep Time: 360 Minutes Cook Time: 120 Minutes |
Ready In: 480 Minutes Servings: 6 |
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From Stephen Raichlen's Primal Grill . Ingredients:
4 lbs beef short ribs, bone in |
2 tablespoons chinese five spice powder |
1 tablespoon fine sea salt |
2 teaspoons sugar |
2 teaspoons white pepper |
1 cup hoisin sauce |
1/3 cup chinese rice wine (shaoxing) or 1/3 cup dry sherry |
1/3 cup soy sauce |
1/4 cup sugar |
1/4 cup ketchup |
2 tablespoons unseasoned rice vinegar (to taste) |
2 garlic cloves, minced |
1 tablespoon peeled minced ginger |
2 scallions, white and green parts minced |
Directions:
1. Score the meaty side of the ribs with a knife in a diamond pattern.
2. Combine rub ingredients in a bowl. Rub into all sides of ribs. Refrigerate 2-4 hours.
3. Prepare a charcoal grill with an indirect grill setup - put hot coals on outside of grill, leaving a cool center zone, with a drip pan in the center. Place ribs over the drip pan. Place a handful of hardwood chips on each pile of coals. Position the lid with the vent holes centered over the meat, and mostly closed to get about 250°F.
4. In a medium saucepan, combine hoisin sauce, rice wine, soy sauce, rice vinegar, sugar, ketchup, garlic, ginger and scallion. Heat over medium flame; simmer 10 minutes.
5. About 15 minutes before the meat is finished, brush sauce onto meat. Meat is done when bones are exposed by about 1/4 , about 1 1/2 to 2 hours.
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