BOURTON-HOISIN BABY BACK RIBS
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
- 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.