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Hoisin BBQ Baby Back Ribs

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edited November -1 in EggHead Forum
Thanks to all for the rib advice. Cooked 6 full racks of baby backs using the 3/2/1 method at 250* w/ inverted platesetter, drip pan and rib rack. Rubbed with salt/pepper before the cook. Sprayed the ribs w/ apple juice before each flip. Coated w/ hoisin bbq twice in last hour. Absolutely delicious and fall off the bone tender. Sauce was a big hit as well. Hoisin bbq sauce ingredients: 1/2 cup hoisin, 3 Tb. soy sauce, 3 Tb. sake (rice wine), 2 Tb. sugar, 2 Tb. ketchup, 2 Tb. minced garlic.
DMC
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Comments

  • Nature Boy
    Nature Boy Posts: 8,687
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    DMC,
    Sounds like a great and simple sauce! Hoisin is good stuff...especially with pork. I use a sauce recipe that has a few more ingredients, but has most all that you put in yours. You might like it.[p]Congrats on the highly successful ribfest!
    NB
    [ul][li]Mahogany Rib Sauce[/ul]
    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
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  • BluesnBBQ
    BluesnBBQ Posts: 615
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    I did some ribs a few weeks ago like that. I rubbed them with salt pepper, a little cayenne and sesame oil. I brushed on some Mr. Yoshido's sauce (with some Sriracha added for heat) for the last half hour. They turned out pretty good, but I think next time I'll add some garlic powder and five spice mix to the rub.

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