Hoisin Glazed Spare Ribs

Last week I had hankering for some ribs.  But, I didn’t want barbecue because I do that all the time.  I thought about doing ribs with red or green chile but I just wasn’t feeling it.  I wanted something exotic with big flavors and something I’ve never tried before.  Then I had an eatpiphany!  Asian style ribs!!  

Hoisin Glazed Ribs & Asian Salad
I’m absolutely fascinated with Asian foods and spices.  Aside from teriyaki and sriracha sauces I really don’t know squat about Asian flavor profiles.  Since my understanding is limited I have to rely on good recipes to teach me how to use them properly. Fortunately,  I found a great recipe on the Weber Grill app that was just what I was looking for.

Although this recipe calls for baby backs I decided to go rogue and use St. Louis Cut spare ribs. Yah, I’m a real culinary bad boy.  Back to the ribs, I removed the membrane from the the bone side of the ribs, then gave them a light coating of canola oil and seasoned them with SPG.

Ribs Glazed with Hoisin Sauce

Since the flavor for these ribs was going to come from the sauce I didn’t want smoke them. So I filled my smoker with just plain charcoal, no additional wood chunks. This recipe would be perfect for a gas grill.   The ribs cooked for 3 hours at 250-270º. I temped the ribs in several places between the bones, the thicker ribs temps were 190º, thinner ribs were 195º.  

 

Hoisin Glaze
1 cup hoisin sauce
¼ cup honey
¼ cup red wine vinegar
2 tablespoons grated peeled, fresh ginger
1 tablespoon minced garlic
1 tablespoon toasted sesame oil
2 teaspoons curry powder
1 tablespoon sesame seeds

Mix all the ingredients in a sauce pot and simmer until well blended.  Brush the ribs with sauce 20-30 minutes before removing them from the smoker.  After removing the ribs allow them to rest for 10-15 minutes so the sauce can set up a bit.  Cut the ribs apart then garnish with sesame seeds and scallions. Serve and enjoy!

Big O Platter of Asian Ribs
These ribs were everything ribs should be, rich, sticky an perfectly cooked.    The sauce was amazing, the hoisin sauce had a really rich deep flavor with hints of honey, ginger and garlic.  Once the ribs hit the table there was not a lot of talking going on, just chomping, chewing and finger licking.  I made the right call on the charcoal, there was so much flavor in the sauce the smoke wasn’t missed or needed.  The Hoisin Glazed Ribs were a huge success, they were delicious and I learned a little more about Asian flavor profile.  Sounds like a win-win to me!

 
 
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2 thoughts on “Hoisin Glazed Spare Ribs

  1. We used to do an Asian style rib but I like the recipe you used better. At 190-195°F temps, was the texture about the same as BBQ ribs or did they have a little more “pull”?

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