Rosemary Chile and Hoisin Ribs Recipe

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Recipe Category: Barbecue

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Rosemary Chile And Hoisin Ribs Recipe

Ingredients

  • 2 sides spareribs or your favorite ribs

ROSEMARY CHILE, AND HOISIN GLAZE

  • 1/2 cup hoisin sauce
  • 1/2 cup plum sauce
  • 1/2 cup dry red wine
  • 1/4 cup Dijon mustard
  • 1/4 cup freshly squeezed lemon juice
  • 6 cloves garlic — finely minced
  • 4 serrano chiles — stemmed and finely minced, including the seeds
  • 1/3 cup fresh rosemary
  • 1/4 cup chopped fresh sage

Method

  1. Place the ribs, meaty side down, on a flat surface.
  2. Using your fingernail, loosen a little of the membrane along the end of the last rib bone.
  3. Then, grasp the membrane firmly with a paper towel (so that the membrane doesn’t slip from your grip).
  4. Holding the ribs down with the other hand, pull the membrane away.
  5. If it doesn’t pull away in one piece, dislodge any remaining membrane, grip it with a paper towel, and pull the membrane away.
  6. Then place the ribs in a rectangular dish or baking pan.
  7. To make the glaze, combine all the glaze ingredients and stir well.

Makes 2 1/2 cups.

  1. Coat the ribs evenly on both sides with the glaze.
  2. Marinate the ribs, refrigerated, for at least 15 minutes.
  3. For more flavor marinate for up to 8 hours.
  4. If using a gas barbecue, preheat it to medium (325F).
  5. If using charcoal or wood, prepare a fire.
  6. When the coals or wood are ash covered, push them to the outside of the grill.
  7. Place a pan of water in the bottom of the grill among the coals, and cover the coals with the cooking grate.
  8. Place a rib rack on the cooking grate and add the ribs.
  9. Alternatively, brush the cooking grate with a flavorless cooking oil, such as safflower oil, and then lay the ribs meaty side up in the center of the grill.
  10. Cover the grill.
  11. Regulate the heat so it remains at a medium temperature.
  12. Occasionally during cooking, baste the ribs with extra marinade.
  13. Grill the ribs until the meat begins to shrink from the ends of the rib bones.

Approximate Grilling Times.pork baby back ribs and country-style spareribs, 75 minutes; spareribs and beef ribs, 90 minutes; lamb ribs, 40 minutes.

  1. Occasionally during cooking, baste the ribs with extra glaze, stopping 15 minutes before removing the ribs from the grill.
  2. To serve, cut each side of ribs in half, into 3 sections, or into individual ribs.
  3. Transfer to a heated serving platter or 4 heated dinner plates and serve at once.

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