Recipe courtesy of Jeff Mauro
Show: The Kitchen
Takeout-Style Chinese Spare Ribs
Total:
6 hr 15 min
Active:
30 min
Yield:
20 to 24 ribs
Level:
Intermediate
Total:
6 hr 15 min
Active:
30 min
Yield:
20 to 24 ribs
Level:
Intermediate

Ingredients

Directions

Mix together the hoisin sauce, soy sauce, brown sugar, honey, five-spice powder, garlic, ginger and food coloring in a metal, non-reactive bowl. Pour the marinade into a large zip-top bag, reserving 1/2 cup on the side for basting later. Add the ribs to the bag and marinate, refrigerated, for at least 3 hours, though longer is better and overnight is ideal.

Heat a charcoal or gas grill to 275 degrees F for direct and indirect grilling.

Remove the ribs from the marinade (discard the marinade) and place onto a wire rack. Place the rack directly on the cooler side of the grill. Cook until the meat is very tender, basting with the reserved marinade 3 times during the cooking process, 2 to 3 hours.

Drizzle the ribs with honey, move them to the direct heat side and quickly char each rib to caramelize.

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