Name: Dinosaur Ribs
Yield: Serves 4
Cuisine: United States
Ingredients: 2 racks beef ribs skinned (2½ to 3 pounds each; see Note); 2 teaspoons garlic powder; 1 tablespoon freshly ground black pepper; 1 tablespoon coarse salt (kosher or sea); 4 teaspoons Chinese five-spice powder; ¼ cup rice wine, sake, or dry sherry, or more if needed; 2 tablespoons honey; ⅔ cup hoisin sauce; 2 cloves garlic, minced; 2 teaspoons grated peeled fresh ginger

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Barbecue Bible

By Steven Raichlen

Published 1998

About

Beef ribs play second fiddle to pork ribs—at least in North America. A very different mind-set exists in Asia, where grilled short ribs—kalbi kui—are the national dish of Korea and where braised beef ribs are popular in China. The following recipe merges East and West, featuring a rub based on traditional Chinese five-spice powder and a sweet, sticky glaze made with hoisin sauce. The cooking method—long, slow, smoke-grilling—is a hundred percent Ame