If you love grilled pork ribs, this is a must-try recipe! The mixture of Barbecue, Duck, and Hoisin sauces also works well on grilled chicken. All the flavoring ingredients keep well and will amplify your summer grilling experience. Serve the ribs with Saffron Yellow Rice and Black Beans.

Spicy-Sweet-and-Tangy Barbecue Ribs
Serves 4

Ingredients:

2 slabs baby back ribs (about 2 ½ pounds each)
Kansas City Dry Rub for Pork
1/2 cup Bourbon-Brown Sugar Barbecue Sauce (recommended, but you can substitute your sauce of choice)
1/2 cup Chinese Style Duck Sauce (recommended, but you can use store-bought Duck Sauce)
1/2 cup Hoisin Sauce
1/4 teaspoon Cayenne
1 teaspoon powdered ginger

Preparation:
Preheat oven to 300°F.

Rinse the meat under cold water and dry. Using a paper towel, pull the membrane off the back of the ribs, and discard.
Sprinkle the ribs all over generously with the dry rub mix and rub the mix into the meat.
Place the ribs, meaty side up, on a broiler-safe wire rack set inside a large rimmed baking sheet or roasting pan, and refrigerate for at least four hours. (preferably overnight)
Remove the ribs from the fridge an hour before placing in the preheated oven. Cover with tin foil and roast on the middle rack of the oven for about 2-2 ½ hours until tender but not falling apart. You can test how tender it is by piercing the meat with a fork.
While the ribs marinate, combine the ingredients for the sauce in a saucepan and bring to a simmer for about 5 minutes. Leave the sauce in the saucepan to let the flavors meld until you glaze the ribs.
Preheat your grill or broiler (about 8 inches from the flame).
While the grill preheats to 400-450 F, baste the ribs generously all over with the reserved sauce.
Place the ribs meaty side down on the grate and grill until the meat just begins to char. (about 3 minutes) Turn over and baste again leaving on the grill for another 2-3 minutes until the ribs begin to char on the bottom side.

Transfer ribs to a carving board and let rest for 5 minutes. Cut the ribs between bones to separate, and mound ribs on a serving platter. Garnish with sliced scallions or chopped cilantro. (optional) Serve with extra sauce mixture on the side. (optional)

Wine pairing: medium-bodied red wines like Cotes du Rhone, Zinfandel, non-leathery Rioja, or a lighter Grenache; fuller-bodied, non-minerally, fruit-forward white wines could include full-bodied Viognier, Riesling, or many white wines from the Rhone Valley.

print recipe