Total Steps
4
Ingredients
7
Tools Needed
6
Ingredients
- 0.75 teaspoons hot chili flakes
- 0.25 cup canned crushed pineapple
- 6-8 pieces beef back ribs, cut apart (6 to 7 inches each, 3 1/4 to 4 pounds total)
- 0.5 cup prepared teriyaki sauce
- 1 tablespoons Chinese rice wine (or dry sherry)
- 1 tablespoons prepared hoisin sauce (or char sui sauce)
- 1 tablespoons prepared barbecue sauce
Instructions
Step 1
Rinse beef ribs and pat dry. In a 1-gallon heavy plastic food bag or a deep bowl, mix teriyaki sauce, rice wine, hoisin sauce, barbecue sauce, pineapple, and hot chili flakes. Add ribs, then seal the bag and turn to coat the meat well, or turn the ribs in the bowl to coat and cover airtight. Chill.
Step 2
If using a charcoal grill, mound and ignite 70 charcoal briquets on the firegrate with vents open. When coals are dotted with ash, push equal portions to opposite sides of the grate. Add 5 briquets to each mound of coals.
Step 3
If using a gas grill, turn heat to high, cover, and heat. Adjust gas burners for indirect heat on each side of the grill (none down center) and keep heat on high.
Step 4
Set the grill in place. Lay the meat on the grill, not directly over the heat to avoid flare-ups. Cover the grill; open vents if using charcoal. Cook, basting ribs occasionally with marinade during the first 20 minutes and turning as needed for even browning. Cook until meat is rare (red in the center of the thickest part; cut to test), or medium (pink in the center of the thickest part; cut to test). If the meat is not as brown as desired, move it over direct heat and turn as needed.