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Sticky Spicy Barbecued Baby Back Ribs

American.Gourmet's picture
  Catsup 120 Milliliter (1/2 Cup)
  Hoisin sauce 120 Milliliter (1/2 Cup)
  Lemon juice 60 Milliliter (1/4 Cup)
  Sugar 50 Gram (1/4 Cup)
  Garlic 4 Clove (20 gm), minced or pressed
  Ground cinnamon 1⁄2 Teaspoon
  Ground allspice 1⁄2 Teaspoon
  Ground red pepper 1⁄4 Teaspoon (Cayenne)
  Ground cloves 1⁄8 Teaspoon

In a medium-size bowl, combine catsup, hoisin sauce, lemon juice, sugar, garlic, cinnamon, allspice, red pepper, and cloves: mix well.
Set aside. (At this point, you may cover and refrigerate sauce for up to 4 days.)
Place ribs on a grill 4 to 6 inches above a solid bed of medium-low coals.
Cook, turning once, until browned on both sides (about 8 minutes per side).
Transfer sauce to 2-cup sauce pan or butterwarmer and place at edge of grill.
Brush ribs generously with sauce: continue to cook, turning as needed and brushing with sauce, until meat between bones is no longer pink (cut to test) and sauce is browned (6 to 10 more minutes).
Cut into serving-size pieces.

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