Spicy pork ribs with hoisin sauce glaze

Ingredients:

• 2 kg of pork ribs

Marinade

• 1 tbsp. rice vinegar
• 1/4 cup soy sauce
• 3 tbsp chopped ginger
• 5 crushed cloves of garlic
• 1 tbsp. l. sesame oil
• 1 teaspoon Chinese Five Spice Powder

Glaze sauce

• 1/2 cup hoisin sauce
• 2 – 3 tablespoons Asian chili sauce

Preparation:

1. Prepare the ribs the day before smoking. Remove the membranes from the inside of two pork ribs (approximately 2 kg).
   
   Prepare the marinadeCombine 1 cup rice vinegar, 1/4 cup soy sauce, 3 tablespoons minced ginger, 5 crushed garlic cloves, 1 tablespoon sesame oil, and 1 teaspoon Chinese five-spice powder. Rub the ribs with the mixture and refrigerate overnight.
   
   
2. Preheat the grill to medium-high heat, using indirect heat. Place a drip pan under the grate on the cooler side of the grill. Arrange the ribs on the drip pan (use a rib rack if you have one). Cover the grill with the lid, positioning the vents directly over the ribs. Smoke for 3 hours or until the meat is falling off the bone.
   
   
3. Prepare the sauceCombine 1/2 cup hoisin sauce, 2–3 tablespoons Asian chili sauce, and 1 tablespoon water. Transfer the ribs to a direct heat source, brush with the sauce, and cook until glazed. Slice the cooked ribs and sprinkle with chopped green onions and sesame seeds.