Smoked Baby Back Ribs with Hoisin-Honey Glaze

Name: Smoked Baby Back Ribs with Hoisin-Honey Glaze
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoons Chinese five-spice powder; 2 kilograms baby back pork ribs; 2 Tbsps black bean garlic sauce; 118 milliliters cream Sherry; 2 Tbsps finely grated peeled fresh ginger; 6 garlic cloves, minced; 118 milliliters hoisin sauce; 118 milliliters honey; 118 milliliters oyster sauce; 118 milliliters soy sauce

You can never have too many main course recipes, so give Smoked Baby Back Ribs with Hoisin-Honey Glaze a try. This gluten free and dairy free recipe serves 6. One serving contains 831 calories, 69g of protein, and 41g of fat. Head to the store and pick up ginger, cream sherry, bean garlic sauce, and a few other things to make it today. To use up the cream sherry you could follow this main course with the Cantaloupe And Cream Sherry Granita as a dessert. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Whisk first 9 ingredients in large roasting pan to blend.

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Roasting Pan

Whisk

Add ribs to pan; turn to coat. Chill overnight, turning ribs occasionally.

Ingredients you will need

Ribs

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Frying Pan

Remove ribs from marinade, reserving marinade.

Ingredients you will need

Marinade

Ribs

Place handful of torn newspaper in bottom of charcoal chimney. Top with 30 charcoal briquettes.

Remove top rack from barbecue.

Place chimney on lower barbecue rack. Light newspaper; let charcoal burn until ash is gray, about 30 minutes.

Open bottom barbecue vent. Turn out hot charcoal onto 1 half of bottom rack. Using metal spatula, spread charcoal to cover approximately 1/3 of rack. Fill foil loaf pan halfway with water and place opposite charcoal on bottom rack.

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Spread

Water

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Loaf Pan

Spatula

Aluminum Foil

Place top rack on barbecue. Arrange ribs on top rack above water in loaf pan. Cover barbecue with lid, positioning top vent directly over ribs.

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Water

Ribs

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Loaf Pan

Place stem of candy thermometer through top vent, with gauge on outside and tip near ribs (thermometer should not touch meat or barbecue rack); leave in place during cooking. Use top and bottom vents to maintain temperature between 250°F and 300°F, opening vents wider to increase heat and closing to decrease heat. Leave any other vents closed. Check temperature every 10 minutes.

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Candy

Meat

Ribs

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Candy Thermometer

Kitchen Thermometer

Cook ribs until meat is very tender when pierced with knife, turning ribs and basting with reserved marinade every 20 minutes, about 1 hour 30 minutes total. Open barbecue only when necessary (to baste meat, for instance) and close quickly to minimize loss of heat and smoke. After first 30 minutes of cooking, use technique described earlier to light additional 15 charcoal briquettes in same charcoal chimney set atop nonflammable surface.

Ingredients you will need

Marinade

Meat

Ribs

Equipment you will use

Knife

If cooking temperature drops below 250°F, use oven mitts to lift off top rack with ribs and place on heatproof surface. Using tongs, add half of hot gray charcoal from chimney to bottom rack. Replace top rack on barbecue, placing ribs above water in loaf pan. Cover with lid.

Ingredients you will need

Water

Ribs

Equipment you will use

Oven Mitt