Recipe: Hoisin-Glazed Baby Back Ribs [edit]

Step 1

To make the Glaze: In a small saucepan over medium heat, combine the hoisin sauce, honey, vinegar, ginger, garlic, sesame oil, and curry powder. Bring to a simmer, stirring occasionally, and cook over low heat for 2 to 3 minutes to blend the flavors. Remove from the heat.

Step 2

Season the ribs liberally with salt and pepper. Grill over Indirect Medium heat, turning once halfway through grilling time. When the ribs have cooked for 1 hour, start basting them every 15 minutes or so with the hoisin glaze until the meat is very tender and has shrunk from the ends of the bones, 15 to 30 minutes more. A few minutes before the ribs are finished, sprinkle them with the sesame seeds.

Step 3

Remove the ribs from the grill and cut between the bones. Serve warm.

Step 4

This recipe yields 4 to 6 servings.

Step 5

Wine Recommendation: A fruity red - Gamay Beaujolais, young Zinfandel, or Australian Shiraz - will stand up to the sweetness and spice of the glaze on these succulent ribs.

Step 6

Comments: Baby back ribs have less fat and cook more quickly than spare ribs. For an attractive presentation, tie the ribs together in pairs with bok choy and scallions. They can be served as a starter or as a main course.