Hoisin-Glazed Baby Back Ribs
Baby back ribs have less fat and cook more quickly than spare ribs. For an
attractive presentation, tie the ribs together in pairs with bok choy and
scallions. They can be served as a starter or as a main course.
For the glaze:
1 cup hoisin sauce
1/4 cup honey
1/4 cup red wine vinegar
2 tablespoons grated fresh ginger
1 tablespoon minced garlic
1 tablespoon sesame oil
2 teaspoons curry powder
4 to 6 pounds pork baby back ribs
Freshly ground black pepper
1 tablespoon sesame seeds
To make the glaze: In a small saucepan over medium heat, combine the hoisin
sauce, honey, vinegar, ginger, garlic, sesame oil, and curry powder. Bring to a
simmer, stirring occasionally, and cook over low heat for 2 to 3 minutes to
blend the flavours. Remove from the heat.
Season the ribs liberally with salt and pepper. Grill over Indirect Medium heat,
turning once halfway through grilling time. When the ribs have cooked for 1
hour, start basting them every 15 minutes or so with the hoisin glaze until the
meat is very tender and has shrunk from the ends of the bones, 15 to 30 minutes
more. A few minutes before the ribs are finished, sprinkle them with the sesame
Remove the ribs from the grill and cut between the bones. Serve warm.
Makes 4 to 6 servings.