Monday, June 13, 2016

Underwood's Hoisin Baby-Back Ribs


  • 2 racks baby-back ribs

Dry Brine or rub

  • 1 cup packed brown sugar
  • 1 1/2 teaspoon ginger powder
  • 2 tablespoons chili powder
  • 1/4 teaspoon cayenne pepper
  • 3/4 teaspoon black pepper
  • 5 tablespoons kosher salt
  • 2 star anise pods

Rub ribs with spice mix, both sides. Put in baking dish, cover and refrigerate overnight.

Liquids

  • 1 cup white wine
  • 1 teaspoon minced garlic
  • 1 teaspoon minced fresh ginger
  • 1/4 cup honey
  • 1/2 cup each, water, cider vinegar and soy sauce

Next day

Pour liquids over ribs, cover with plastic wrap, then aluminum foil. Bake at 350 degrees for 4 hours. Remove from oven, let cool. Remove ribs from liquid and refrigerate ribs. Put liquids in a sauce pan with 1/4 cup Hoisin sauce and reduce to half until liquid thickens to a glaze. Put ribs on grill, baste with glaze, cut into individual ribs coat with more glaze. Grill until hot. Serves 6-8.

 

 


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