Five-Spice Short Ribs With Hoisin Barbecue Sauce - cooking recipe

Ingredients

4 lbs beef short ribs, bone in
Rub
2 tablespoons Chinese five spice powder
1 tablespoon fine sea salt
2 teaspoons sugar
2 teaspoons white pepper
Barbecue Sauce
1 cup hoisin sauce
1/3 cup chinese rice wine (Shaoxing) or 1/3 cup dry sherry
1/3 cup soy sauce
1/4 cup sugar
1/4 cup ketchup
2 tablespoons unseasoned rice vinegar (to taste)
2 garlic cloves, minced
1 tablespoon peeled minced ginger
2 scallions, white and green parts minced

Preparation

Score the meaty side of the ribs with a knife in a diamond pattern.
Combine rub ingredients in a bowl. Rub into all sides of ribs. Refrigerate 2-4 hours.
Prepare a charcoal grill with an indirect grill setup - put hot coals on outside of grill, leaving a cool center zone, with a drip pan in the center. Place ribs over the drip pan. Place a handful of hardwood chips on each pile of coals. Position the lid with the vent holes centered over the meat, and mostly closed to get about 250\u00b0F.
In a medium saucepan, combine hoisin sauce, rice wine, soy sauce, rice vinegar, sugar, ketchup, garlic, ginger and scallion. Heat over medium flame; simmer 10 minutes.
About 15 minutes before the meat is finished, brush sauce onto meat. Meat is done when bones are exposed by about 1/4\", about 1 1/2 to 2 hours.