Chinese Style BBQ Ribs
This is a great recipe to give up ording out for Chinese. The ribs are terrific but be sure to not over cook and make the effort to marinate over night.
For the marinade/ sauce:
1 cup Hoisin sauce
1/2 cup sugar
1/2 tsp. Chinese five spice powder
1/2 cup soy sauce
1/3 cup Chinese rice wine or dry sherry
3 Tlbs. Asian (dark) sesame oil
5 cloves garlic, peeled and crushed
5 slices ginger (each 1/4-inch thick), peeled and crushed
3 scallions (large green onions) trimmed, white part brushed with the side of a knife, green part minced
2 racks of St. Louis-cut spare ribs or baby back ribs (4 to 5 pounds)
You’ll also need: 2 cups wood chips or chunks (preferably cherry), soaked for 1 hour in water to cover, then drained
Make the marinade/sauce. Place the Hoisin sauce, sugar and five spice powder in a non-reactive mixing bowl and whisk to mix. Add the soy sauce, rice wine, and sesame oil and whisk until the sugar dissolves. Stir in the garlic, ginger, and scallions.
Here’s What To Do:
Remove the membrane from the backs of the ribs.
Place the ribs in a nonreactive baking dish just large enough to hold them. Pour 2/3 of the marinade over the ribs, turning to coat both sides, spreading the marinade all over the ribs with a rubber spatula. Reserve the remaining marinade for serving. Cover the ribs and marinate in the refrigerator for at least 4 hours or as long as overnight. Note: the ribs can also be marinated in large resealable plastic bags.
Set up the grill for indirect grilling(coals to both sides with none in the middle or only one burner on in a gas grill) and preheat to medium. Brush and oil the grill grate.
Drain the ribs well and arrange on the grate, bone side down, over the drip pan away from the heat. Toss half the wood chips on each mound of coals. Cover the grill and cook the ribs until dark brown and very crisp on the outside, yet tender enough to pull apart with your fingers, 1-1/4 to 1-1/2 hours. Replenish the coals as needed. When ribs are cooked, the meat will have shrunk back from the ends of the bones by about 1/4 inch.
Meanwhile, transfer the reserved marinade to a saucepan and gently simmer for 3 minutes over medium heat. Let the resulting sauce cool to room temperature, and then strain it into an attractive serving bowl.
Transfer the ribs to a large platter or cutting board, and cut the racks in half, widthwise (or into individual ribs). Brush or drizzle the ribs with some of the reserved marinade/sauce and sprinkle with scallion greens. Serve at once.
What Goes With What Wines Selections
Napa Chandon ’05 Pinot Noir (Pinot_Noir)
This Pinot Noir has a faint brick-red hue and a palate with flavors of black plums¸ white pepper and blueberries. It has good¸ bright acidity and well integrated tannins that offer a nice balance. $24.99
Terrazas ’05 Malbec Reserva¸ Argentina, SA (Malbec)
Woody the Wine Guys Picks
It’s an intense red color with blue shades and a powerful aroma. There is red fruits such as raspberry¸ red currant and plum and the vanilla and caramel flavors stem from its aging in oak barrels. $14.99