Saturday, February 11, 2012

Hoisin-Glazed Baby Back Ribs

This recipe is from Weber's Art of the Grill. I picked up two racks of Ribs from Mario & Sons Meat Market in my neighborhood. Mario is an old-school Italian dude who knows so much more about meat than you do, you kind of just have to take his lead.

I served these to 8 people, and the results were out of this world. No one talked to each other for a good 15 minutes.

Glaze Ingredients:
• 1 cup hoisin sauce
• 1/4 cup honey
• 1/4 cup red wine vinegar
• 2 TBS grated fresh ginger
• 1 TBS minced garlic
• 1 TBS sesame oil
• 2 tsp curry powder
• 4-6Lbs pork baby back ribs
• Kosher salt
• Freshly ground black pepper
• 1 TBS sesame seeds

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.

Now to the ribs:
• Season the ribs liberally with salt and pepper.
• Grill over Indirect Medium heat, turning once halfway through grilling 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 the sesame seeds.
• Remove the ribs from the grill and cut between the bones. Serve warm.

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