Chinese-Style Baby Back Ribs with Ginger-Scallion Barbecue Sauce

1. 1

   Build a small fire in one half of a covered grill.

2. 2

   Let the fuel become completely engulfed in flames, then wait a few minutes for the fire to bum down somewhat.

3. 3

   In a small bowl, combine the soy sauce, vinegar, brown sugar, pepper, and five-spice powder and mix well.

4. 4

   Generously coat the ribs with this mixture and place them on the half of the grill without the fire under it.

5. 5

   Put the cover on the cooker and vent slightly.

6. 6

   Cook for 45 minutes, feeding the fire once in the middle of this period to keep it going.

7. 7

   Flip the ribs and cook them an additional 45 minutes, again feeding the fire once.

8. 8

   To check for doneness cut into one of the ribs; there should be no pink in the center.

9. 9

   While you are cooking the ribs, make the sauce: In a small saucepan, combine all of the ingredients except the scallions and bring to a boil over high heat.

10. 10

    Reduce the heat to low and simmer for 30 to 45 minutes, or until the sauce is reduced by about one half; it should be thick enough to coat the back of a spoon.

11. 11

    Remove the sauce from the heat, cool for a few minutes, and stir in the scallions.

12. 12

    Remove the ribs from the fire and serve brushed with the sauce, or with the sauce on the side for dipping.

* Per serving · 4 servings · Values may vary.

No additional tips available.