Hoisin/Asian marinade for ribs


 

a galarneau

TVWBB Member
Tried it for the first time, and I'm here to tell you that it ain't your daddy's Q but it's mighty fine eatin'. An excellent change of pace.

Soak ribs overnight in mixture of soy sauce, Chinese wine, fresh ginger and garlic, hoisin sauce, brown sugar, five spice powder, and a dash of sesame oil.

Fire up on the WSM as usual for spare ribs, 4-6 hours till the racks tear easily.

Glaze with Chris Schlesinger's hoisin BBQ sauce, a blend of ketchup, hoisin, rice vinegar and honey.
 

 

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