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Five-Spice Short Ribs With Hoisin Barbecue Sauce

Five-Spice Short Ribs With Hoisin Barbecue Sauce Recipe

From Stephen Raichlen's "Primal Grill".
5 from 1 vote
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Prep Time 6 hours
Cook Time 2 hours
Course Main Course
Cuisine Asian
Calories 2021.6 kcal

Ingredients
  

  • 4 lbs beef short ribs, bone in

Rub

  • 2 tablespoons Chinese five spice powder
  • 1 tablespoon fine sea salt
  • 2 teaspoons sugar
  • 2 teaspoons white pepper

Barbecue Sauce

  • 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

Instructions
 

  • Score the meaty side of the ribs with a knife in a diamond pattern.
  • Combine rub ingredients in a bowl. Rub into all sides of ribs. Refrigerate 2-4 hours.
  • 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.
  • 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.
  • 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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Nutrition

Serving: 406gCalories: 2021.6kcalCarbohydrates: 51gProtein: 70.7gFat: 166.6gSaturated Fat: 71.9gCholesterol: 346.7mgSodium: 4500.1mgFiber: 2.6gSugar: 36.1g
Keyword Meat, Pork
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