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

Hoisin-Glazed Baby Back Ribs

  • People

    Serves 6

  • Prep Time

    20 min.

  • Grilling Time

    1:30 to 2 h

  • People

    Serves 6

  • Prep Time

    20 min.

  • Grilling Time

    1:30 to 2 h

the Ingredients

20151023095359 Row Pork 6
  • Glaze
  • 240 milliliters hoisin sauce
  • 75 grams honey
  • 60 milliliters red wine vinegar
  • peeled and finely grated fresh ginger
  • minced garlic
  • toasted sesame oil
  • curry powder
  •  
  • racks of baby back ribs, each about 910 grams
  • Kosher salt
  • Freshly ground black pepper
  • 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 flavours. 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 kitchen 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 (120°C to 180°C).
  • 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 0.5 centimetre 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