- 2 racks baby back ribs
- For poaching
- 3 inches fresh ginger, cut into 1-inch pieces
- 9 cloves garlic, roughly chopped
- 1/2 teaspoon five spice powder
- For marinade
- 1/2 cup hoisin sauce
- 1/4 cup low-sodium soy sauce
- 3 inches fresh ginger, diced
- 4 cloves garlic, diced
- 1 cup toasted sesame oil
- 1/4 teaspoon crushed red chile flakes
- 1 teaspoon five spice powder
- 3 tablespoons powdered mustard
- 1/4 cup dry sherry
- 2 teaspoons honey
Meanwhile, combine hoisin sauce, soy sauce, ginger, garlic, toasted sesame oil, chile flakes, five spice powder, mustard, sherry and honey in a medium bowl. Arrange ribs in a large glass baking dish or in large resealable plastic bags. Cover completely with marinade, turning to coat, and refrigerate for at least 3 hours or overnight.
Prepare a grill for indirect, low heat cooking. Remove ribs from marinade; reserve remaining marinade. Cut rib racks into 4- to 6- rib sections and arrange meaty side up on the grill.
Heat marinade to boiling for two minutes, then reserve for basting ribs.
Turn, rotate and baste ribs with marinade every 10 minutes, for approximately 1 hour. Continue to grill until the meat begin to pull away from the bone and a thermometer inserted in the thickest part of the rib (without touching the bone) reads 160°F.
Transfer ribs to a cutting board and cut between bones to separate. Place on a platter and serve with any remaining marinade.
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