Best for: Ribs that taste like the barbecue-shop window.
Cantonese barbecue shops roast ribs in the same marinade as their char siu, and the grill at home can do the same job: a rack of St. Louis ribs marinated overnight, grilled low and indirect until tender, then glazed with honey and passed over the fire so the tips char. The flavor is sweet, warm-spiced, and completely different from an American barbecue rub.
Grill: Two zones, indirect low heat; 300°F, with a direct zone for finishing. Equipment: Grill, tongs, small saucepan, instant-read thermometer.
Ingredients
30 minutes Marinate: 2 hours. Rest: 15 minutes. Total: 5 hours 5 minutes.
- 1 rack St. Louis-style pork spare ribs (about 3 lb), membrane removed
- 1/3 cup hoisin sauce
- 1/4 cup soy sauce
- 3 tablespoons honey, plus 2 tablespoons for the glaze
- 2 tablespoons Shaoxing wine (or dry sherry)
- 1 tablespoon sugar
- 1 teaspoon five-spice powder
- 3 garlic cloves, finely grated
- 1 teaspoon fine table salt
Directions
Whisk the hoisin, soy sauce, 3 tablespoons of the honey, Shaoxing wine, sugar, five-spice, garlic, and salt. Coat the ribs on both sides, cover, and marinate in the refrigerator for 2 hours or overnight.
Set up a two-zone grill and heat the indirect zone to 300°F. Lay the ribs bone side down on the indirect side.
Close the lid and grill for 2 hours, turning once halfway, until the meat is tender and pulling back from the bones.
Simmer the remaining 2 tablespoons of honey with 2 tablespoons of water in a small saucepan into a thin glaze.
Move the ribs over direct heat, brush with the honey glaze, and grill for 4–5 minutes per side until lacquered, charred at the tips, and registering at least 190°F between the bones.
Rest for 15 minutes, slice between the bones, and serve with any leftover warm glaze.
Grilling tip: The membrane has to come off a day ahead is a myth — it takes ten seconds with a paper towel before the marinade goes on, and it lets the ribs flex and render properly.
