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Smoked Baby Back Ribs with Hoisin-Honey Glaze Recipe

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Smoked Baby Back Ribs with Hoisin-Honey Glaze
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Ingredients
10
Count
Nutrition
23681
Calories
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Ingredients:

Directions:

  1. Whisk first 9 ingredients in large roasting pan to blend. Add ribs to pan; turn to coat. Chill overnight, turning ribs occasionally. Remove ribs from marinade, reserving marinade.
  2. Place handful of torn newspaper in bottom of charcoal chimney. Top with 30 charcoal briquettes. Remove top rack from barbecue. Place chimney on lower barbecue rack. Light newspaper; let charcoal burn until ash is gray, about 30 minutes.
  3. Open bottom barbecue vent. Turn out hot charcoal onto 1 half of bottom rack. Using metal spatula, spread charcoal to cover approximately 1/3 of rack. Fill foil loaf pan halfway with water and place opposite charcoal on bottom rack.
  4. Place top rack on barbecue. Arrange ribs on top rack above water in loaf pan. Cover barbecue with lid, positioning top vent directly over ribs. Place stem of candy thermometer through top vent, with gauge on outside and tip near ribs (thermometer should not touch meat or barbecue rack); leave in place during cooking. Use top and bottom vents to maintain temperature between 250°F and 300°F, opening vents wider to increase heat and closing to decrease heat. Leave any other vents closed. Check temperature every 10 minutes.
  5. Cook ribs until meat is very tender when pierced with knife, turning ribs and basting with reserved marinade every 20 minutes, about 1 hour 30 minutes total. Open barbecue only when necessary (to baste meat, for instance) and close quickly to minimize loss of heat and smoke. After first 30 minutes of cooking, use technique described earlier to light additional 15 charcoal briquettes in same charcoal chimney set atop nonflammable surface.
  6. If cooking temperature drops below 250°F, use oven mitts to lift off top rack with ribs and place on heatproof surface. Using tongs, add half of hot gray charcoal from chimney to bottom rack. Replace top rack on barbecue, placing ribs above water in loaf pan. Cover with lid.
  7. Transfer ribs to baking sheet; let stand 10 minutes. Cut meat between bones to separate ribs and serve.
  8. *Available at Asian markets and in the Asian foods section of many supermarkets.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 23680.7 Kcal (99146 kJ)
Calories from fat 4566.88 Kcal
% Daily Value*
Total Fat 507.43g 781%
Cholesterol 4557.61mg 1519%
Sodium 56037.07mg 2335%
Potassium 124.18mg 3%
Total Carbs 1464.22g 488%
Sugars 29.88g 120%
Dietary Fiber 116.3g 465%
Protein 1016.89g 2034%
Vitamin C 1.7mg 3%
Iron 1.2mg 7%
Calcium 35mg 3%
Amount Per 100 g
Calories 5044.65 Kcal (21121 kJ)
Calories from fat 972.87 Kcal
% Daily Value*
Total Fat 108.1g 781%
Cholesterol 970.9mg 1519%
Sodium 11937.46mg 2335%
Potassium 26.45mg 3%
Total Carbs 311.92g 488%
Sugars 6.37g 120%
Dietary Fiber 24.77g 465%
Protein 216.63g 2034%
Vitamin C 0.4mg 3%
Iron 0.3mg 7%
Calcium 7.4mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 515.1
    Points
  • 373
    PointsPlus

Good Points

  • saturated fat free,
  • high fiber

Bad Points

  • High in Sodium,
  • High in Total Fat

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