Five-Spice Short Ribs With Hoisin Barbecue Sauce

• 4 lbs beef short ribs, bone in
• Rub
• 2 tablespoons Chinese five spice powder
• 1 tablespoon fine sea salt
• 2 teaspoons sugar
• 2 teaspoons white pepper
• Barbecue Sauce
• 1 cup hoisin sauce
• 1/3 cup chinese rice wine (Shaoxing) or 1/3 cup dry sherry
• 1/3 cup soy sauce
• 1/4 cup sugar
• 1/4 cup ketchup
• 2 tablespoons unseasoned rice vinegar (to taste)
• 2 garlic cloves, minced
• 1 tablespoon peeled minced ginger
• 2 scallions, white and green parts minced

1. Score the meaty side of the ribs with a knife in a diamond pattern.
2. Combine rub ingredients in a bowl. Rub into all sides of ribs. Refrigerate 2-4 hours.
3. Prepare a charcoal grill with an indirect grill setup - put hot coals on outside of grill, leaving a cool center zone, with a drip pan in the center. Place ribs over the drip pan. Place a handful of hardwood chips on each pile of coals. Position the lid with the vent holes centered over the meat, and mostly closed to get about 250u0b0F.
4. In a medium saucepan, combine hoisin sauce, rice wine, soy sauce, rice vinegar, sugar, ketchup, garlic, ginger and scallion. Heat over medium flame; simmer 10 minutes.
5. About 15 minutes before the meat is finished, brush sauce onto meat. Meat is done when bones are exposed by about 1/4", about 1 1/2 to 2 hours.

beef short ribs, rub, spice powder, salt, sugar, white pepper, barbecue sauce, hoisin sauce, chinese rice wine, soy sauce, sugar, ketchup, rice vinegar, garlic, ginger, scallions

Taken from www.food.com/recipe/five-spice-short-ribs-with-hoisin-barbecue-sauce-323876 (may not work)