Sticky Chinese Short Ribs require little more than smoke and Chinese bbq sauce. That magical ingredient? Hoisin sauce. You'll love the simplicity of this recipe which features pink radish pickles, cucumber, and cilantro.
Prep Time10 minutesmins
Cook Time5 hourshrs
Resting Time10 minutesmins
Total Time5 hourshrs10 minutesmins
Course: Main Course
Cuisine: American, Chinese, Vietnamese
Keyword: barbecue, bbq, Chinese sticky ribs, pork, gluten free, quinoa, gluten free, ribs, short ribs
Prepare the fire and remove the ribs from the fridge. Locate the thin membranous skin. Grab and tear (you may need to use paper towel to get a good grip).
Combine black pepper and salt in a small bowl. Sprinkle at a great height over the ribs to evenly apply the dry rub on both sides.
When the barbecue pit is 275°F, put the ribs on a clean grate (meat side down). Smoke for about 3 hours, then flip. Continue to smoke at 275°F for another 2 hours or until the stall.
Remove the ribs and brush both sides generously with hoisin sauce. Wrap tightly with foil and continue to cook for 275°F for 1 hour or until the meat tears during the fold test.
Let the ribs rest for about 10 minutes before slicing. Serve with fresh cilantro, cucumber slices, and radish pickles.
Notes
The Stall: refers to a period when the internal temperature of the meat stops going up or goes down.Fold Test: the best indicator that ribs are done. Hold the ribs end to end and gently fold. If the meat begins to easily tear, they are done.Don't have fermented radish pickles?Toss radish slices with a pinch of salt and a teaspoon of vinegar for a quick pickle.What ribs work for this recipe?While I use spare ribs, you can absolutely use country style or baby back ribs.Can I make these in the oven?Absolutely! They will be just as succulent, but they will not taste smoky. Follow the recipe for temperature and time.Barbecue means to cook over a wood fire (briquettes or wood).