Chinatown Ribs

I love these ribs we get at the Chinese restaurants..to me it is down home eating :)

 

1 cup hoisin sauce

1/2 cup each sugar, soy sauce

1/2 tsp. Chinese five-spice powder

1/3 cup Chinese rice wine or dry sherry

3 tbsp. Asian (dark) sesame oil

5 cloves garlic, peeled, crushed with side of a cleaver/knife

5 slices ginger (each 1/4" thick), peeled, crushed with side of a cleaver/knife

3 scallions, trimmed, white parts gently crushed green part minced
2 racksbaby back pork ribs (4 - 5 lb. total)

1-1/2 cups wood Chips or chunks (preferably cherry), soaked 1 hour in water to cover, then drained 

Place hoisin sauce, sugar and five spice powder in a nonreactive mixing bowl and whisk to mix.  Add soy sauce, rice wine and sesame oil; whisk until sugar dissolves.  Stir in garlic, ginger and scallion whites.  Set 1/3 of marinade aside to make a sauce.

Prepare ribs:  Place a rack of ribs, meat side down, on a work surface.  Remove thin, papery membrane from back of rack by inserting a slender implement, such as a butter knife or tip of a meat thermometer, under it.  Best place to start is on a middle bone.  Using a dishcloth, paper towel, or pliers to gain a secure grip, peel off membrane. Repeat with remaining rack.  Place ribs in a nonreactive roasting pan or baking dish just large enough to hold them.  Pour remaining marinade over ribs and spread it all over racks with a rubber spatula, turning to coat both sides.  Let ribs marinate, covered, in trefrigerator at least 4 hours or overnight, turning 3 - 4 times.  The longer ribs marinate, the richer flavor will be.  (Ribs can also be marinated in large heavy resealable plastic bags.)  Set up grill for indirect grilling and heat to medium.  Place a large drip pan in center of grill under grate.  When ready to cook, brush and oil grill grate.  Drain ribs well and place in center of grate, bone side down over drip pan and away from heat.  (If your grill has limited space, stand racks of ribs upright in a rib rack.)  If cooking on a charcoal grill, toss half of wood chips on each mound of coals.  Cover grill and cook ribs until dark brown and very crisp on outside and tender enough to pull apart with your fingers, 75-90 minutes.  When ribs are done, meat will have shrunk back from ends of bones 1/4" approximately.  If using a charcoal grill, replenish coals as needed.  Meanwhile, transfer reserved marinade to a nonreactive saucepan, let come to a gentle simmer over medium heat, and cook until thick and flavorful, about 3 minutes.  Let resulting sauce cool to room temperature, then strain it into an attractive serving bowl.  Transfer ribs to a large platter or cutting board.  Let ribs rest a few minutes, then cut racks in half or into individual ribs.  Brush or drizzle ribs with some sauce and sprinkle scallion greens on top.  Serve at once with remaining sauce on the side