' MacLeod Family Vineyard - Rosemary Hoisin BBQ Baby Back Ribs

Rosemary Hoisin BBQ Baby Back Ribs

Rosemary Hoisin BBQ Baby Back Ribs

Description

I always start by removing the membrane on the bone side of the ribs.  Can be tough and hard.  Use a paper towel to grip the edges of the membrane.  Well worth the effort.

2-4 sides Baby Back Pork Ribs

1/2 cup hoison sauce

1/2 cup plum sauce

1/2 cup dry red wine

1/4 cup Dijon mustard

1/4 cup freshly squeezed lemon juice

6 cloves garlic, minced

4 serrano chiles, stems removed, minced (seeds too)

1/3 cup fresh rosemary

1/4 cup chopped fresh sage

Combine all ingredients and stir well.  Coat ribs with most of marinade and refrigerate for 1 hour to over nite.  Reserve remaining marinade. Grill or smoke ribs, occasionally turning.  I try and avoid direct heat and any burning.  Patience is important!  About 15 minutes before serving, coat ribs with remaining marinade.  Remove from grill, cut, and serve.

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