Chinese-Inspired Barbecue Pork Ribs

Ingredients 0/14

Step 1

If you like, start by peeling off the membrane from the back of the ribs—it helps make them more tender. Then, poke the meat all over with a fork and pop the ribs into a large zip-top bag. In a bowl, whisk together the soy sauce, white wine, sesame oil, garlic, ginger, five-spice, and black pepper. Pour this marinade into the bag with the ribs, seal it up, and toss it around to coat everything well. Let it marinate in the fridge for at least an hour, but if you have time, overnight is even better. Give the bag a little shake now and then to redistribute the flavors.

Step 2

When you’re ready to cook, heat your oven to 350°F (175°C). Take the ribs out of the marinade, place them in a greased baking dish, and discard the leftover marinade. Roast the ribs for about 50 to 55 minutes, turning them once halfway through. You’ll know they’re done when the meat starts to pull away from the bones and an instant-read thermometer reads 145°F (63°C).

Step 3

While the ribs are baking, mix up your BBQ sauce by combining hoisin sauce, honey, sesame oil, white wine, brown sugar, five-spice, garlic powder, and a bit of pepper. When the ribs are almost done in the oven, preheat your grill to medium heat and give the grates a quick oiling. Keep the ribs wrapped in foil until you’re ready to finish them on the grill.

Step 4

Grill the ribs over medium-low to medium heat, brushing them with the BBQ sauce as they cook. This should take about 15 to 20 minutes, and you’re aiming for nice grill marks and sticky, caramelized sauce. Just be careful not to overcook them or they’ll dry out. Once they’re heated through and beautifully glazed, slice them up and serve.