Chinese Style Baby Back Ribs

Wow! These Baby Back Ribs pack a lot of flavor with this Chinese Style recipe.

Grilled ribs may seem like a giant taboo but you can achieve a surprisingly great result by grilling ribs in 1 hour or less.

You’ll lose the smokey flavor you crave but the meat has all of the moisture and tenderness you desire.

These Chinese Style Baby Back Ribs have a wonderful sweetness supported by the robust flavors of the Chinese 5 spice powder that will please just about everyone.

(Closed captioning available on this video)

Chinese Style Baby Back Ribs Ingredients:

Rub:

2 tbs Chinese 5 spice powder
1 tbs Brown sugar
1 tbs Kosher salt
1/2 tsp Cayenne pepper
1/2 tsp Garlic powder
1/2 tsp Ground black pepper

Sauce:

3 garlic cloves, minced
1 tbs Ketchup
2 tbs Soy sauce
1 tbs Hosin sauce
2 tbs Sweet Vermouth
1 tbs Fresh ginger, grated
1 tbs Honey

Equipment used on the show:

Weber® Performer Charcoal Grill

Weber® Rapidfire Chimney Charcoal Starter

Weber® Gourmet BBQ System Sear Grate Set

Best of the West® 100% Natural Lump Charcoal, Oak, 6.6 pd bag

VIDEO TRANSCRIPT:
Presenter:
Hey, everyone, today we’re making grilled Chinese baby back ribs, really quick, little bit of sweet and a whole bunch of flavor on the Cooking Everything Outdoors show.
Announcer:
The Cooking Everything Outdoors show is sponsored by Camp Chef, and www.OutdoorCooking.com and www.IslandGrillstone.com.
Presenter:
So what the heck do I mean by quick?
What I’m talking about is grilling ribs in an hour, or less.
So I’m going to show you how to make baby back ribs on the grill in under an hour.
We’re going to flavor these up with the beautiful 5 spice rub and then we’re going to coat it with a Hoisin flavored barbecue sauce.
Let’s get going, I’m going to go over the ingredients right now.
You’re going to need 2 tablespoons of Chinese 5 spice powder.
1 tablespoon of brown sugar.
This is light brown sugar.
1 tablespoon of kosher salt.
1/2 a teaspoon cayenne pepper.
1/2 a teaspoon garlic powder.
1/2 a teaspoon of black pepper.
Let’s give those a quick mix.
Make sure you break any clumps that might be in there.
So what I have here is a full rack of baby back ribs.
I’ve already removed the membrane on the backside and these are trimmed up pretty nicely.
So we’re just going to apply our rub directly to these.
Don’t be too shy on this.
You want to get it on both sides.
Once you have those coated, we’re just going to cover it and set it aside.
Let’s get our fire started.
I’m using 100% natural lump charcoal.
This is oak and what I have is my grill set up somewhat unorthodoxed, but I have indirect heat, so two zones or hot here.
And then I do have some coals in the middle which is with less temperature than the sides.
So it’s indirect, yet I’m getting some bottomed direct heat.
There is some sugar in that rub and I don’t want it to burn too much right away.
It’s going to caramelize, it’s going to happen.
We’re going to cook this pretty fast.
So you’re going to have to watch this, but that’s basically how I have it set up.
I have my grill heated about 350 degrees, which is right where I wanted to start.
So it means the coals are ready, got my ambient temperature inside the zone where it needs to be and we’re going to put our ribs on now.
Now I want these bones side down.
And we’re just going to put them right there in the center so they’re going to cook fairly fast.
I’ll probably leave it on this side for about 20 minutes.
So while our ribs are cooking, let’s put together our barbecue sauce.
So we’re going to start out with 3 cloves of garlic, minced.
1 tablespoon of ketchup.
2 tablespoons of soya sauce.
1 tablespoon of Hoisin sauce.
2 tablespoons of sweet vermouth or red wine would be fine.
Tablespoon of fresh ginger, grated.
And then a tablespoon of honey.
And let’s get these all blended together.
Well, our ribs have been going for about 25 minutes.
I took a quick temp on this, we’re about 140 internal.
So they’re coming along really nicely.
Now what I want to do is give them a flip.
Boy, you can sure smell those spices coming together.
Now we’re going to cook this for another 30-40 minutes.
I’m looking at about 180-185.
I’ll probably start saucing them at about 180.
So our ribs are pretty much done.
Total time in there has been about 55 minutes.
So what I want to do is give them a flip.
You can already see I’m getting some pull away on the bones and some nice color there, and I’m going to start saucing these up.
I’m going to do these two or three times.
Okay, we’re sauced up, it’s time to pull these and start serving them.
Just look at those.
I’m going to add a little bit of sesame to these.
Some green onions.
And that’s what we’re talking about.
Little bit of an Asian twist, the Chinese 5 spice comes through very, very nicely.
And it’s tender.
And these are 1 hour ribs.
So I think it’s a big win.
If you don’t have a lot of time and you want to knock out a set of ribs, this is the way to go.
Just grill them up and you’d be surprised what you get out of these.
I’m going to go pop a beer and have lunch.
I’ll see you.