Serves: 4
Total Calories: 44

FOR THE RIBS:
2 racks beef ribs (2 1/2 to 3 pounds each see Note)
4 teaspoons Chinese five-spice powder
1 tablespoon salt, coarse (kosher or sea)
1 tablespoon black pepper, freshly ground
2 teaspoons garlic powder
FOR THE BASTING MIXTURE / SAUCE:
2/3 cup hoisin sauce
1/4 cup rice cooking wine, sake, or dry sherry, or more if needed
2 tablespoons honey
2 cloves garlic, minced
2 teaspoons ginger, freshly grated

1. Rinse the ribs under cold running water and blot dry with paper towels. Combine the five-spice powder, salt, pepper, and garlic powder in a small bowl. Place the ribs in a large baking dish and rub all over with the mixture. Cover and let marinate, in the refrigerator, for at least 1 hour, ideally 4 to 6 hours.

2. Combine the hoisin sauce, rice wine, honey, garlic, and ginger in a bowl and whisk to mix. Add rice wine as needed to thin the sauce to basting consistency. Set aside about 1/2 cup to use for serving.

3. Set up the grill for indirect cooking, placing a drip pan in the center. If using a charcoal grill, preheat to medium. If using a gas grill, place all the chips in the smoker box and preheat the grill to high. When smoke appears, lower the heat to medium.

4. When ready to cook, if using charcoal, toss half the wood chips on the coals. For both gas and charcoal, oil the grill grate. Place the ribs on the hot grate over the drip pan and cover the grill. Cook the ribs for 1 hour. If using a charcoal grill, add 10 to 12 fresh coals per side and toss the remaining wood chips on the fire. Continue cooking the ribs until done, 30 minutes to 1 hour longer. The ribs are done when the meat is very tender and it has shrunk back from the ends of the bones. Start basting the ribs with the hoisin mixture the last 30 minutes. (Baste several times, giving the ribs one final brushing just before serving.) Serve the ribs accompanied by the reserved sauce.

Serves 4

Note: The sort of ribs I use for this recipe are the long beef ribs sold in racks measuring 6 to 8 inches high and 10 to 12 inches wide, each rack containing 7 ribs. These racks are what remain after the butcher cuts the rib roast off the bones. At first glance, they may not look very meaty, but they’re incredibly succulent and there’s really quite a bit of meat between the bones.

Nutritional Facts:

Serves: 4
Total Calories: 44
Calories from Fat: 0

More Recipes from the The Barbecue Bible Cookbook:
A Simple Matambre
Argentinian Veal and Chicken Kebabs
Aromatic Lemongrass Marinade
Bangali Shish Kebabs
Bani Marine Street Beef Kebabs
Brazilian Stuffed Rib Roast
Dinosaur Ribs
Fiery Stick Meat / Suyas
Florentine-Style Steak / Bistecca alla Fiorentina
Grilled Beef Oaxaca-Style
Grilled Beef With Peanut Flour / Kyinkyinga
Grilled Oxtails / Kare Kare
Grilled Prime Ribs of Beef With Garlic and Rosemary
Korean Grilled Short Ribs / Kalbi Kui
Korean Sesame-Grilled Beef / Bool Kogi
Lemongrass Beef With Peanuts
Lettuce Bundles With Grilled Beef
Madeira Beef and Bay Leaf Kebabs / Espetada
Montevidean Stuffed Beef Roll / Matambre
Montevidean-Style Sweetbreads / Mollejas Asadas
Nicaraguan-Style Steak / Churrasco
Peruvian Beef Kebabs / Anticuchos
Quick Persian Beef Kebabs
Rib Steaks With Red Wine Sauce And Marrow / Entrecote a' la Bordelaise
Russian Beef Kebabs / Shashlik
Saigon Market Beef Sticks
Steak From Hell
Steak in Garlic-Lime Marinade / Palomilla
Stet's Steak
Texas-Style Barbecued Brisket