Ribs Grilled Chinese Pork Back Ribs
Fire up your grill for these irresistibly flavorful Ribs Grilled Chinese Pork Back Ribs, a perfect fusion of smoky barbecue and bold Asian-inspired spices. This recipe features tender, fall-off-the-bone pork ribs marinated in a rich blend of hoisin sauce, soy sauce, honey, and aromatic spices like garlic, ginger, and Chinese five-spice powder. The magic happens on the grill, where the ribs are slow-cooked to perfection over indirect heat, basted with a beautifully caramelized marinade for a sticky-sweet glaze with a hint of umami. Topped with fresh green onions and toasted sesame seeds for a finishing touch, these ribs are a crowd-pleaser sure to elevate any backyard barbecue or family dinner. Whether you’re hosting a summer cookout or craving smoky Chinese-inspired cuisine, this recipe satisfies on every level! Perfectly tender, flavor-packed, and undeniably impressive!
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 2 racks (approximately 4-5 lbs) pork back ribs
- 0.5 cup hoisin sauce
- 0.25 cup soy sauce
- 0.25 cup honey
- 2 tablespoons oyster sauce
- 2 tablespoons rice vinegar
- 4 cloves garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 tablespoon sesame oil
- 1 teaspoon Chinese five-spice powder
- 2 tablespoons brown sugar
- 2 stalks (for garnish) green onions, finely sliced
- 1 tablespoon (for garnish) sesame seeds
Instructions
Rinse the pork back ribs under cold water and pat them dry with a paper towel. Remove the thin membrane from the back of the ribs, if not already removed.
In a large mixing bowl, combine hoisin sauce, soy sauce, honey, oyster sauce, rice vinegar, minced garlic, grated ginger, sesame oil, Chinese five-spice powder, and brown sugar. Whisk until the marinade is smooth and well-combined.
Place the ribs in a large resealable plastic bag or shallow baking dish. Pour the marinade over the ribs, making sure they are fully coated. Seal the bag or cover the dish with plastic wrap, and refrigerate for at least 4 hours, preferably overnight.
When ready to cook, preheat your grill to medium heat (around 300°F). If using a charcoal grill, arrange the coals for indirect cooking.
Remove the ribs from the marinade and set the leftover marinade aside. Place the ribs on the grill bone-side down, and cook them over indirect heat with the lid closed for 2.5 to 3 hours, or until tender. Maintain a consistent grill temperature throughout cooking.
While the ribs grill, transfer the leftover marinade to a small saucepan and bring it to a boil over medium-high heat. Reduce the heat to low and simmer for 5-7 minutes to create a basting sauce. Stir frequently to prevent burning.
Brush the ribs with the reduced marinade every 30 minutes during grilling for extra flavor and caramelization.
Once the ribs are tender and slightly charred, remove them from the grill and let them rest for 10 minutes before slicing.
Slice the ribs between the bones and garnish with green onions and sesame seeds. Serve immediately and enjoy!
Nutrition Facts
Calories |
3222 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 225.8 g | 290% | |
| Saturated Fat | 84.7 g | 423% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 899 mg | 300% | |
| Sodium | 2157 mg | 94% | |
| Total Carbohydrate | 40.6 g | 15% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 30.5 g | ||
| Protein | 254.0 g | 508% | |
| Vitamin D | 10.2 mcg | 51% | |
| Calcium | 263 mg | 20% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 2962 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
