Hoisin-Glazed Baby Back Ribs
grilled smoker
BobIngredients
- 1 cup hoisin sauce
- 1/4 cup honey
- 1/4 cup red wine vinegar
- 2T grated fresh ginger
- 1T minced garlic
- 1T sesame oil
- 2tsp curry powder
- 4–6 lbs pork baby back ribs
- Kosher salt
- freshly ground black pepper
- 1T sesame seeds
Instructions
To make the glaze: In a small saucepan over medium heat, combine the hoisin sauce, honey, vinegar, ginger, garlic, sesame oil, and curry powder. Bring to a simmer, stirring occasionally, and cook over low heat for 2 to 3 minutes to blend the flavors. Remove from the heat.
Season the ribs liberally with salt and pepper. Grill indirectly over medium heat, turning halfway through the cooking time. When the ribs have cooked for 1 hour, start basting them every 15 minutes or so with the hoisin glaze until the meat is very tender and has shrunk from the ends of the bones, 15 to 30 minutes more. A few minutes before the ribs are finished, sprinkle them with sesame seeds.
Baby back ribs have less fat and cook more quickly than spare ribs. During the last half hour or so of grilling, baste the tender meat with this ginger-spiked hoisin sauce. For an attractive presentation, tie the ribs together in pairs with bok choy and scallions.