Our main website, Fiery Foods Central, is a treasure trove of articles and recipes about spicy foods and barbecue around the world. A few years ago, then food editor Nancy Gerlach and I explored grilling in Asia, and this was one of our favorite recipes, pictured above. It’s perfect for a summer day when served with pickled or spiced cucumbers. The complete article is here.
Hoisin Beef Ribs
This is our version of a Korean rib dish. If these ribs were going to be smoked, we would not boil them first, but since they tend to be fatty, we do boil these before grilling. Serve the ribs with fried rice, stir-fried vegetables and cucumber slices sprinkled with hot ground red chile.
3 pounds beef ribs
3 tablespoons hoisin sauce
3 tablespoons chopped green onion, including the greens
2 tablespoons rice vinegar
2 tablespoons orange juice
2 tablespoons Asian chilli sauce with ginger
2 tablespoons chopped ginger
1 tablespoon crushed chile piquin or other small, red chiles
1 tablespoon brown sugar
1 tablespoon orange zest
2 cloves garlic, minced
Cut the ribs into individual pieces. Place in a pot, cover with water, and bring to a boil. Reduce the heat and simmer, uncovered, for 30 minutes. Remove and drain.
Combine all the remaining ingredients and allow to sit at room temperature while the ribs are simmering.
Grill the ribs over a medium heat for about ten minutes without basting. Move the ribs away from direct flames and cook about ten minutes longer, basting consistently with the sauce until crisp.
Yield: 4 servings
Heat Scale: Medium