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Recipe from Weber's Art of the Grill™ by Jamie Purviance

Hoisin-Glazed Baby Back Ribs

  • People

    Serves 6

  • Prep Time

    20 mins

  • Grilling Time

    1:30 to 2 h

  • People

    Serves 6

  • Prep Time

    20 mins

  • Grilling Time

    1:30 to 2 h

the Ingredients

20151023095359 Row Pork 6
  • Glaze
  • 1 cup / 240 milliliters hoisin sauce
  • ¼ cup / 75 grams honey
  • ¼ cup / 60 milliliters red wine vinegar
  • 2 tablespoons peeled and finely grated fresh ginger
  • 1 tablespoon minced garlic
  • 1 tablespoon toasted sesame oil
  • 2 teaspoons curry powder
  •  
  • 3 racks baby back ribs, each about 2 pounds
  • Kosher salt
  • Freshly ground black pepper
  • 1 tablespoon sesame seeds

Instructions

  • 01 In a small saucepan over medium heat on the stove, combine the glaze ingredients. Bring to a simmer, stirring occasionally, and cook over low heat for 2 to 3 minutes to blend the flavors. Remove from the heat.
  • 02 Using a dull dinner knife, slide the tip under the membrane covering the back of each rack of ribs. Lift and loosen the membrane until it breaks, then grab a corner of it with a paper towel and pull it off. Liberally season the racks all over with salt and pepper. Allow to stand at room temperature for 15 to 30 minutes before grilling.
  • 03 Prepare the grill for indirect cooking over low heat (250° to 350°F).
  • 04 Brush the cooking grates clean. Grill the racks over indirect low heat, with the lid closed, until the meat is very tender and has shrunk back at least ¼ inch from the ends of the bones, 1½ to 2 hours. About 15 minutes before the racks are done, begin brushing them with the glaze on both sides occasionally.
  • 05 Transfer the racks to a sheet pan and tightly cover with aluminum foil. Let rest for 30 minutes. Cut into individual ribs. Sprinkle the ribs with the sesame seeds and serve.
Ingredients
Instructions