Instructions

Prepare smoker of grill* for indirect cooking. Add 3–4 chunks of your favorite smoking wood to the charcoal briquets and adjust the grill vents to bring the temperature to 250°F.

In a small bowl, combine the five-spice powder, salt, and brown sugar and blend well to create an Asian spice rub for the ribs. Remove the membrane from the bone side of the ribs. Rub the ribs with the mustard then season both sides liberally with the Asian spice rub. Place the ribs on the smoker or grill.

Cover and allow the ribs to smoke for approximately 3½–4 hours until tender (note: when done, ribs will pull away from the bone slightly and will bend at a 45 degree angle when held with tongs).

As the ribs smoke, combine the ketchup, hoisin sauce, garlic powder, ground ginger, soy sauce, rice wine vinegar, and honey in a bowl and stir to combine. Once the ribs are done smoking, brush the ginger-hoisin sauce on both sides, place the rack back on the grill bone side down, cover the grill, and allow them to cook for another 2–3 minutes until the sauce has set and become tacky. Remove the rack from the grill, slice, and serve.

* For indirect cooking on the grill, place a water filled aluminum half pan in the center of the charcoal grate and place preheated charcoal briquets on each side of the pan. Set ribs directly above the water pan and adjust the vents according to the recipe.