Hoisin-Glazed Baby Back Ribs
1 cup hoisin sauce
1/4 cup honey
1/4 cup red wine vinegar
2 TB grated fresh ginger
1 TB minced garlic
1 TB sesame oil
2 tsp Signature Spices Curry powder
4 to 6 pounds pork baby back ribs
Kosher salt
Freshly ground black pepper
1 TB sesame seeds
To make the glaze: In a small saucepan over medium heat, combine the hoisin
sauce, honey, vinegar, ginger, garlic, sesame oil, and Signature Spices Curry
powder. Bring to a simmer, stirring occasionally, and cook over low heat for 2 to 3
minutes to blend the flavours. Remove from the heat.
Season the ribs liberally with salt and pepper. Grill over Indirect Medium heat, turning
once halfway through grilling time. When the ribs have cooked for 1 hour, start
basting them every 15 minutes or so with the hoisin glaze until the meat is very
tender and has shrunk from the ends of the bones, 15 to 30 minutes more. A few
minutes before the ribs are finished, sprinkle them with the sesame seeds.
Remove the ribs from the grill and cut between the bones. Serve warm.
Makes 4 to 6 servings.
