Ribs are the king of barbecue, period. They are by far the most coveted in every bbq restaurant, backyard get together, tailgate, and for sure at my house. However since I’ve done ribs a few different ways I wanted to step out and change things up a bit by slow grilling some Chinese 5-spice rubbed spare ribs. Traditionally spare ribs are prepared in the oven at around 350° or so for around 3 hours. I wanted some more direct heat with some smoky goodness in there, so I slow roasted them over the grill on 300° for 3 ½ hours. Yup, they’re good.
Traditional spare ribs call for days of marinating, but I don’t have that kind of time. I find by making an incredibly flavorful sauce, basting often, and a good rub can allow you to skip the long marinating process. However I do feel it is important to let the spices infuse into the meat for at least an hour. It’s crucial to rub the 5-spice, Kosher salt and fresh cracked pepper into every square centimeter of the ribs.
The basting sauce is ridiculously easy to make, but wow is it potent! A simple combo of hoison, soy, ketchup, honey, sherry and apple cider vinegar, and you are good to go!
I’m usually not much for garnish on ribs, but the cilantro, sliced green onions and sesame seeds make for a really nice touch and some nice onion-lime flavor on top.
Of course a nice big picture for pinning below.
- 2 full racks of pork spare ribs
- 2 tablespoons of Chinese 5-spice
- 1 cup of hoisin
- ⅓ cup of La Choy® Soy Sauce
- ½ cup of honey
- ⅓ cup of sherry
- ½ cup of Hunt’s® Tomato Ketchup
- 1 tablespoon of apple cider vinegar
- Kosher salt and fresh cracked pepper to taste
- sliced green onions for garnish
- fresh cilantro leaves for garnish
- white sesame seeds for garnish
- Preheat the grill to 300° or medium heat.
- In a medium sized pot whisk together the hoisin, soy sauce, honey, sherry, ketchup, and apple cider vinegar.
- Place the ribs on a sheet pan and thoroughly rub the 5-spice, salt and pepper into the meat and let sit for 1 hour.
- After the ribs have marinated, place them bone side down on the coolest parts of the grill. Baste with the honey-hoisin sauce every 30 minutes.
- After 90 minutes flip the ribs over and cook for 60 minutes while basting every 30 minutes.
- Flip the ribs over, bone side down, for the remaining 60 minutes and continue to baste every 40 minutes.
- Remove the ribs from the grill and let them rest for 5 to 7 minutes.
- Slice in between in each bone and place them in a large bowl. Garnish with green onions, cilantro leaves, and sesame seeds.