Sunday Supper: Bourton-Hoisin baby back ribs

  • Updated: August 1, 2010 - 1:12 PM


Serves 2 to 4.

Note: If you prefer to avoid alcohol in cooking, substitute water for the bourbon. From "The Big Summer Cookbook," by Jeff Cox.

- 1 c. hickory wood chips

- Salt

- 1 slab pork baby back ribs

- 1 tsp. garlic crushed through a garlic press

- 2 tbsp. bourbon (see Note)

- 1/2 c. hoisin sauce

- 2 tbsp. rice vinegar

- 2 tbsp. real maple syrup

- 1 1/2 tsp. peeled, grated fresh ginger root

- 1 1/2 tsp. freshly squeezed lime juice

- Freshly ground black pepper


Soak wood chips in a bowl of water, placing a small plate on them and submerging them for 30 minutes. Drain well before using.

Prepare grill: For gas, light burners on one side only; for charcoal kettle, get briquettes burning all across the bottom, then rake to one side when ready to cook.

Place a stockpot over high heat on kitchen stove and add water and some salt. Bring to a boil. Add ribs, making sure they are completely covered with boiling water. Parboil for 3 to 4 minutes. Drain and pat dry.

In a bowl, whisk together garlic, bourbon, hoisin, vinegar, maple syrup, ginger and lime juice. Sprinkle a little salt and black pepper over meaty top of ribs, then slather top with the hoisin-bourbon mixture.

Put wood chips in the gas grill's smoker attachment or toss them onto the gray briquettes of charcoal kettle. Place ribs where they'll get indirect heat, bone-side down, sauce-slathered side up.

On a gas grill, turn heat to medium low and lower hood. On charcoal grill, adjust air vents for a medium-slow burn and place lid on.

With either grill, cook for 35 to 45 minutes, until done, and sauce has cooked onto meat.

  • get related content delivered to your inbox

  • manage my email subscriptions


question of the day

Poll: What's your favorite cream pie?

Weekly Question
Connect with twitterConnect with facebookConnect with Google+Connect with PinterestConnect with PinterestConnect with RssfeedConnect with email newsletters