Five - Spice Shanghai Short Ribs with Shanghai BBQ Sauce (Grill)

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Delicious beef ribs on the grill - definately worth the wait !!!
3 - 4 lbs beef short ribs, bone in
2 Tbsp Chinese 5-spice powder
1 Tbsp salt
2 tsp sugar
2 tsp ground white pepper
Shanghai BBQ Sauce
1 cup Hoisin sauce
1/3 cup Chinese rice wine or dry sherry
1/3 cup soy sauce
1/4 cup sugar
1/4 cup ketchup
2 Tbsp unseasoned rice vinegar, or more to taste
2 cloves garlic, minced
1 Tbsp peeled, minced ginger
2 scallions, white and green parts minced
1. Make the rub:  Combine the 5-spice powder, salt, sugar and pepper in a small bowl and whisk to combine.
2. Make the BBQ sauce:  In a nonreactive saucepan, combine the Hoisin sauce, wine, soy sauce, sugar, ketchup, vinegar, garlic, ginger, and scallions.  Cook over low heat, stirring frequently, until the sauce thickens (5 - 10 minutes).
3. Generously sprinkle the ribs on all sides with the rub.  Cover the ribs with plastic wrap and refrigerate them for 4 hours.  Prepare the grill.
4. Set grill for indirect grilling, with a drip pan in center.  Brush and oil the grill grate.  fPlace ribs over drip pan, away from heat.  Cover the grill, and cook the ribs until they are well-browned, cooked through, and tender enough to pull apart with your fingers, about 1 1/2 - 2 hours.  When ribs are done, the meat will have shrunk back from the end of the bones by about 1/4 inch. 
5. Just before serving, brush the ribs on all sides with the Shanghai BBQ sauce and move them directly over the fire.  Grill until the sauce is sizzling, 1 - 3 minutes per side.  Watch carefully so the sugars in the BBQ sauce don't burn.  Transfer to a large platter or cutting board and let rest for a few minutes.  Serve with remaining BBQ sauce on the side. 
Serves:  4 - 6

Allow 4 hours to marinate the ribs with the rub.
Meal   DinnerDish   Main Dish
Cooking Method   GrilledPrep Time   more than 2 hours
Cooking Time   2 hours

Carolyn Beck

Member since Jun 2008

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