Let's get grilling

1 Combine the first 11 ingredients in a large bowl and blend well. Place the ribs in a large resealable bag and add the sauce. Seal the bag while remove any excess air. Refrigerate overnight (8–12 hours).
2 Prepare smoker or grill for indirect cooking, adding 3–4 of your favorite wood chunks to the charcoal briquets. Adjust smoker or grill vents to bring the temperature to approximately 250°F. Remove the ribs from the bag and pat dry with paper towels. Place on the smoker or grill, cover and allow them to cook until tender, approximately 3 hours. Remove from heat and serve.
Cooking for 2 people


  • Chinese five-spice powder
    1 tablespoon
  • hoisin sauce
    1/4 cup
  • soy sauce
    1/4 cup
  • mirin rice wine
    1/4 cup
  • honey
    2 tablespoons
  • Sriracha
    1 tablespoon
  • roughly chopped fresh ginger
    1 tablespoon
  • onion powder
    2 teaspoons
  • granulated garlic
    2 teaspoons
  • red food coloring
    2 teaspoons
  • sesame oil
    1/2 teaspoon
  • babyback ribs (membrane removed and cut in half)
    1 slab
Credit: Clint Cantwell

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