Garlic, Ginger Hoisin Ribs

It's about that time again.  Time for some ribs.  I'm trying out a new marinade tonight.  Hope it'll be a good one.

1 full rack of pork baby back ribs

1/4 cup finely chopped ginger
2 tbsp finely chopped garlic
1/4 cup rice wine vinegar
1/3 cup light soy sauce
3 tbsp hoisin sauce
1 tbsp sriracha sauce
2 tbsp brown sugar
1/2 tsp freshly ground black pepper
1 tbsp grape seed oil
1 tsp sesame oil

On the back side of the ribs, there is a thin membrane.  Make a lengthwise slit between each bone just deep enough to cut through the membrane.
Combine all the marinade ingredients.
Place ribs and marinade into a large zip lock bag, seal, and turn a few times to evenly coat the ribs.  Place in the refrigerator for at least 6 hours or overnight.

Take the ribs out of the refrigerator 1 hour before cooking.
Turn you gas grill on to medium-high heat and allow grill to completely heat up before putting the ribs on.
Remove ribs from marinade and reserve the marinade.
Cook the ribs, with the grill lid open for 10 minutes per side, meatier side down first.  Baste the ribs with the marinade when you flip them.
Then shut the grill lid, turn the heat down to medium and cook the ribs for another 8 minutes per side.  Baste the ribs with the marinade again when you flip them.
Then turn the heat up to high, and finish with a sear on the meatier side for about a minute, basting again with the marinade.
Let the ribs rest for a few minutes before cutting them up into individual ribs.  Garnish with sliced scallions and chopped cilantro.


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