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Barbecued Beef Ribs with Hoisin Glaze




Source of Recipe


Internet


List of Ingredients




4 pounds beef spare or back ribs
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 teaspoons vegetable oil
2 tablespoons shredded fresh ginger (use the large holes of a box grater)
3 garlic cloves, crushed through a press
1/2 cup catsup
1/2 cup hoisin sauce
3 tablespoons dry sherry
1 tablespoon rice vinegar
1 tablespoon soy sauce


Recipe



1. Build a charcoal fire in an outdoor grill and let burn until the charcoal is covered with white ash. (Or preheat a gas grill on High, then adjust one side to Low, leaving the other side on High. If using a Weber gas grill, preheat at High-Low-High.) Season the beef lightly with the salt and pepper and set aside.

2. In a medium saucepan, heat the oil over medium-high heat. Add the ginger and garlic and stir until fragrant, about 1 minute. Stir in the remaining ingredients and bring to a simmer. Reduce the heat to low and simmer for 1 minute. Remove the sauce from the heat.

3. Lightly oil the grill grate. If using charcoal, do not spread out the coals; leave them heaped in a mound in the center. Grill the ribs over the coals, turning occasionally, until well browned, about 10 minutes. Move to the cooler area of the grill, around the coals (not over them), cover, and grill for 15 minutes more. Return them to the hot area over the coals, and grill, turning and basting often with the sauce, until the ribs are glazed and tender, about 5 minutes. (If using a gas grill, brown over the Hot areas, then move to the Low areas, and return to the Hot areas for glazing.)

Makes 4 servings