BBQ Spicy Hoisin Ribs are so easy and ALWAYS turn out juicy and tasty AS LONG AS you use these 3 specific brands of seasonings: San-J tamari, Koon Chun Hoisin Sauce and Huy Fong chili garlic sauce! Sorry, there’s no comparison or compromise. Start with good ingredients and you’ll have less work to make your dish tasty. My husband swears when we ‘retire’, we’ll go on a road trip in a winnebago and flip up the back and serve my BBQ Spicy Hoisin Ribs and he’ll make wok omelets and make a killing!
My sister and I have had bad experiences when using other brands. She made my signature Hoisin Ribs for a friend in Key West and they didn’t have the Koon Chun Hoisin sauce. She was so disappointed with results. Even in Hong Kong, where Koon Chun is manufactured, I couldn’t locate it at my Kowloon market and experienced same blah results.
Koon Chun Hoisin Sauce is the STAR of this dish! This sauce is what MAKES the dish and gives it the caramelization and crispy edges yet juicy and succulent inside. It has the right texture and balance of flavors and clings to your ribs instead of too watery and falling off. It’s also from the first pressing of soy beans, so you have quality and not the dregs like other brands from many pressings. With the right mix of sweetness together with the sour vinegar and spiciness of the Huy Fong chili garlic sauce and the saltiness from San-J tamari, but not too much. If you don’t have lime, not to worry, the vinegar from the chili sauce is enough.
I cheated and took the ‘proportions’ from one of my earlier July 4th postings because you can’t go wrong when you do it this way, just double up if you need more! I always get asked for how long do I grill/broil/BBQ the ribs, your nose will tell you and you can peek to see when they are slightly burnt before turning over. You don’t need to ‘marinade’ ribs for a while before grilling. I slather right before I grill and ONLY ON ONE SIDE. When you slather on both sides, it makes the side that’s not being grilled soggy and yukky. My ‘scientific’ lingo. I’m not allowed a BBQ grill in our building but I find it’s just as good under the broiler. So excuse me when I say ‘grill’.
A butcher told me you need about 3 ribs per person plus 1 extra if you want. When they’re huge, I only eat one! Buy individual ribs if cooking for just a few but get the slab if you’re cooking for many cause it’s too much work to flip each individual rib! I grill all of them so I have leftovers, yum, the best.
I made this for 4th of July and had with a lovely red quinoa salad with mini sweet peppers, scallion and an avocado, grape tomato, pineapple, chicory, shallot salad. They were both a perfect side dish to the Star of 4th of July: Grilled Spicy Hoisin Ribs.
I’m usually the host for July 4th because it’s so easy to eat & run across to watch Fireworks!
1. Get ribs to room temperature. Wash & dry completely. Place on rack on baking tray or if you’re BBQing on an outdoor grill, line them on the rack.
2. Here are the proportions for the marinade: 4 hoisin, 1 tamari, 2 chili garlic sauce, 1/4 lime juice.
3. Grill till crispy with burnt edges. Turn over each rib or if you got a slab, slice down each rib then slather more marinade on the uncooked side and grill till crispy with burnt edges. If you have patience, turn the rib on both its sides as well. Just test the thickest rib with fork to see if juice runs clear. Ready to chomp on them?
Do you have inside tips how you make your ribs?
#LetsLunch is a monthly virtual lunch of bloggers whose posts are based on a theme. Don’t forget to check out all the Let’s Lunchers’ BBQ posts below! And if you’d like to join Let’s Lunch, go to Twitter and post a message with the hashtag #Letslunch — or, post a comment below.
Aleana‘s Home-made Ketchup, Relish & Mustard (BBQ-Friendly Condiments) at Eat My Blog
Charissa‘s Grilled Pulled-Pork Pizza with Roasted Corn (Gluten-Free) at Zest Bakery
Emma‘s Miso-Glazed Grilled Veggies and Polenta at Dreaming of Pots and Pans
Grace‘s Working Mama’s Pork Tenderloin Bao at HapaMama
Jill‘s Steven Raichlen Ribs Interview at Eating My Words
Joe‘s Grilled Cabbage (and Smoky Cabbage and Udon Slaw) at Joe Yonan
Juliana‘s Grilled Wagyu and Turbot with Bearnaise Sauce at J. Loh
Lisa‘s BBQ Salmon with Tahini Dressing and Fresh Herb Salad at Monday Morning Cooking Club
Lucy‘s Taj Ma Hog & Not-So-Secret BBQ Sauce at A Cook and Her Books
Nancie‘s Thai Grilled Chicken Wings with Sweet Hot Garlic Sauce at Nancie McDermott
Pat‘s Korean-Style Beef Shortribs (Kalbi) at The Asian Grandmother’s Cookbook
Renee‘s Steamed Buns with BBQ Pork at My Kitchen And I
Disclosure: Koon Chun sponsors my Wok Star project by providing Hoisin Sauce and Brown Bean Sauce to include in my Wok Star Kit. However, I must state that I have been using this product for over 19 years and contacted them because I love their products.