Recipe courtesy of Nate Meyl
Total:
2 hr 15 min
Active:
15 min
Yield:
4 servings
Level:
Intermediate
Total:
2 hr 15 min
Active:
15 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Directions

Watch how to make this recipe.

Preheat a grill to approximately 250 degrees F.

Lightly season the ribs with the five-spice powder so it forms a light crust. Put the ribs, meat side up, over an area of the grill with indirect heat. Let the ribs cook for 2 hours.

While the ribs are cooking, prepare the barbecue sauce. Heat a medium saucepan over medium heat. Add the bacon and cook slowly to render its fat, about 4 to 5 minutes. Discard the particles with a slotted spoon, leaving the bacon fat in the pan. Reduce the heat to low, add the shallot and garlic, and saute until fragrant and slightly caramelized, 2 to 3 minutes. Pour in the light soy sauce and rice vinegar. Allow the liquid to deglaze the pan for a moment, and then whisk vigorously to scrape any brown bits from the bottom of the pan. Add the hoisin sauce and ketchup, and continue whisking together until well incorporated. Simmer the glaze for 2 to 3 minutes. Stir in the honey, apricot preserves and brown sugar, 1 tablespoon at a time. Simmer for an additional 2 to 3 minutes. Add the ginger, whisk and keep simmering for 2 to 3 minutes. Whisk in the chili sauce and let the sauce simmer for a final 8 to 10 minutes. Remove the pan from heat. Reserve 1/4 cup of the sauce in a separate bowl.

After the ribs have cooked for 1 hour, begin basting them with the barbecue sauce. Coat them well once every 15 minutes, until the ribs reach an internal temperature registers 165 degrees F on an instant-read thermometer. Remove the ribs from the grill to a cutting board and let rest, tented with aluminum foil for 5 minutes. Slice the ribs between each bone and arrange them on a serving dish. Drizzle with the reserved glaze and garnish with the chopped green onions.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

Categories:
More from:

Have a Backyard BBQ

IDEAS YOU'LL LOVE

Barbecue St. Louis Pork Ribs

Recipe courtesy of Alton Brown

Dry Rub Baby Back Ribs

Recipe courtesy of Jamie Deen

Sweet and Spicy Short Rib Tacos

Recipe courtesy of Marcela Valladolid

Sticky Spicy Slow-Cooked Ribs

Recipe courtesy of Ree Drummond

Beef Short Ribs

Recipe courtesy of Ina Garten

Prime Rib

Recipe courtesy of Ree Drummond

Braised Short Ribs

Recipe courtesy of Ree Drummond

Standing Rib Roast

Recipe courtesy of Anne Burrell

Roast Prime Rib with Thyme Au Jus

Recipe courtesy of Bobby Flay

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking