BBQ Pork Ribs with a Chinese Twist

Ingredients

• 1 rack pork baby back ribs
• Marinade:
• 4 tablespoons reduced-sodium soy sauce
• 3 tablespoons white wine
• 1 tablespoon sesame oil
• 4 cloves crushed garlic
• 1 ½ teaspoons minced fresh ginger root
• ¼ teaspoon Chinese five-spice powder
• ¼ teaspoon ground black pepper
• BBQ Sauce:
• 3 tablespoons hoisin sauce (such as Lee Kum Kee)
• 3 tablespoons honey
• 1 tablespoon brown sugar
• ¼ teaspoon garlic powder

Step 1

First, if you like, peel off the membrane from the back of the ribs—it helps make them more tender. Then, poke the meat all over with a fork and pop the ribs into a large zip-top bag. In a bowl, whisk together the soy sauce, white wine, sesame oil, garlic, ginger, five-spice, and black pepper. Pour this marinade into the bag with the ribs, seal it up, and let it sit in the fridge for at least an hour, though overnight is even better. Give the bag a little shake every now and then to make sure the flavors soak in evenly.

Step 2

When you’re ready to cook, preheat your oven to 350°F. Take the ribs out of the marinade and lay them in a greased baking dish—discard the leftover marinade. Bake the ribs for about 50 to 55 minutes, flipping them once halfway through. You’ll know they’re done when the meat starts to pull away from the bones and an instant-read thermometer reads around 145°F.

Step 3

While the ribs are baking, mix together the hoisin sauce, honey, sesame oil, wine, brown sugar, five-spice, garlic powder, and pepper to make the BBQ sauce. When the ribs are almost done, heat up your grill to medium and oil the grates lightly. Keep the ribs wrapped in foil until you’re ready to grill.

Step 4

Now, place the ribs on the grill over medium-low to medium heat. Brush them generously with the BBQ sauce, and cook for about 15 to 20 minutes until the sauce thickens and you get some nice grill marks. Just watch them closely so they don’t dry out. Once they’re heated through and sticky with sauce, slice them up and enjoy!