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

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