BBQ’d Hoisin Glazed Pork Ribs

Hoisin Glazed (65) WM

This is a multi-step process that needs to be started overnight.  BBQ’ing of the spare ribs also takes awhile – don’t expect to eat right away…but it’s well worth it!! I adapted this from the http://www.theravenouscouple.com, they used a whole rack of pork ribs and oven baked the ribs, other than that the ingredients are the same.

Meat

6 pork spare ribs

Marinade

1/2 cup hoisin sauce

6 ounces pineapple juice

1 tablespoon sambal chili sauce

Mix the marinade ingredients together, and then place in a ziplock bag with the raw pork spare ribs and “massage” the marinade into the spare ribs.  Place in your refrigerator over night.

Hoisin Glazed (50) WM

Dry Rub

2 tablespoons kosher salt

1/2 teaspoon Chinese 5-spice powder

1 tablespoon brown sugar

pinch of cayenne pepper

2 tablespoons peppercorns, pan roasted and then crushed in mortar & pestle

Pat the both sides of the ribs with the dry rub and let sit for about 20 minutes before placing the glaze on the ribs.

Hoisin Glazed (24) WM

Glaze

1/2 cup ketchup

1/4 seasoned rice vinegar

1 tablespoon soy sauce

1 tablespoon fish sauce

2 tablespoons hoisin sauce

1. Mix all of the glaze ingredients in small bowl and brush on the ribs.

2. Heat the coals of your BBQ, once hot place the ribs on the grill.  Keep an eye on the ribs turning so that they don’t burn.  Brush both sides of the ribs every 20 minutes. Repeat this for about 1 hour until they are tender and falling off the bone.

Hoisin Glazed (32) WM

 

Comments

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