Cooking for 2 people
Ingredients
- 1 slab
baby back ribs, membrane removed and cut in half
- 1 tbsp.
Chinese five-spice powder
- cup
hoisin sauce
- cup
soy sauce
- cup
mirin rice wine
- 2 tbsp.
honey
- 1 tbsp.
Sriracha
- 1 tbsp.
fresh ginger, roughly chopped
- 2 tsp.
onion powder
- 2 tsp.
granulated garlic
- 2 tsp.
red food coloring
- tsp.
sesame oil
1Food Prep
Begin by removing the membrane on the bone side of the ribs. Then cut the ribs in half.
Combine the marinade ingredients in a large bowl and blend well.
Place the ribs in a large, resealable bag and add the marinade. Remove any excess air and seal the bag. refrigerate overnight, 8–12 hours.
2Grill Prep
Fuel: We recommend Kingsford® Original Charcoal Briquets.
Method: Two-Zone Method
Temp: 250°F (Low Heat)
3The Cook
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Remove the ribs from the bag and pat dry with paper towels.
Place the ribs onto the indirect, cooler side of the grate, cover and allow them to cook until tender, approximately 3 hours, until they reach an internal temperature of 145°F on a digital meat thermometer.
Once the ribs come off the grill, allow them to rest for 10–15 minutes before handling and slicing them.
Enjoy the smokiness, and the delicious layer of flavor the marinade provides!
Recipe created by Clint Cantwell on behalf of Kingsford® Charcoal.
Recipes containing alcohol are intended for those 21 years of age and older only. Please drink responsibly.
For safe meat preparation, reference the USDA website.
