Succulent and smoky ribs



10 min


4 Servings

* PLUS Cooking time: 60 minutes, Grilling Time: 15 minutes
Succulent and smoky ribs


  • 1.5 kg pork baby back ribs , about 3 lbs
  • 355-mL bottle beer
  • 1/2 cup hoisin sauce
  • 2 garlic cloves , minced, or 1 1/2 tsp bottled chopped garlic
  • 1 tbsp grated fresh ginger
  • 1 tbsp granulated sugar
  • 1 tbsp vegetable oil
  • 2 tbsp sherry
  • 1 to 2 tsp hot chili-garlic sauce , or 1/2 tsp hot chili flakes


  • Slice each rack of ribs in half. Place in a large pot. Add beer and enough water to cover ribs. Bring to a boil. Reduce heat so the liquid boils gently. Cover and cook until ribs are fork-tender, 60-75 minutes.
  • Meanwhile, in a small bowl, stir hoisin with garlic, ginger, sugar and oil until sugar is dissolved. Stir in sherry and chili-garlic sauce.
  • When ribs are tender, drain well.
  • When ready to barbecue, oil grill and heat to medium. Brush ribs with sauce and place on the grill. Barbecue, turning and basting often with sauce, until well glazed and hot throughout, about 15 minutes. When ribs are done, remove to a cutting board. Slice into individual ribs or 4 rib portions and serve.

Nutrition (per serving)

  • Calories
  • 582,
  • Protein
  • 35 g,
  • Carbohydrates
  • 19 g,
  • Fat
  • 40 g,
  • Fibre
  • 1 g,
  • Sodium
  • 585 mg.

Make-Ahead Tip:

Cover boiled ribs and refrigerate for up to 3 days, or freeze for up to 1 month. Brush with sauce just before grilling.

Bring It Indoors:

If you don’t want to barbecue, broil ribs ona large baking sheet. Baste occasionally with sauce until ribs are thickly glazed, about 15-20 minutes.