Grilling: Five-Spice Short Ribs Recipe

• 3 to 4 pounds beef short ribs, bone-in
• 2 tablespoons Chinese 5-spice powder
• 1 tablespoon teaspoon fine grained sea salt
• 2 teaspoons sugar
• 2 teaspoons ground white pepper
• 1 cup hoisin sauce
• 1/3 cup dry sherry
• 1/3 cup soy sauce
• 1/4 cup sugar
• 1/4 cup ketchup
• 2 tablespoons unseasoned rice vinegar, or more to taste
• 2 cloves garlic, minced
• 1 tablespoon peeled, minced ginger
• 2 scallions, white and green parts minced
• 4-5 chunks of cherry wood

1. Combine all of the ingredients for the rub in a small bowl. Liberally coat the ribs with the rub on all sides. Cover the ribs in plastic wrap and refrigerate overnight.
2. While the ribs are smoking, combine all of the ingredients for the sauce in a medium saucepan. Cook over low heat, stirring frequently, until the sauce thickens slightly, about 10 minutes. Remove from the heat and set aside to cool.
3. When the ribs are done, brush them all over with sauce. Place them on a hot grill for 1-2 minutes per side, or keep them in the smoker for an additional 15 minutes, to caramelize the sauce. Serve with remaining sauce.

beef short ribs, salt, sugar, ground white pepper, hoisin sauce, sherry, soy sauce, sugar, ketchup, rice vinegar, garlic, ginger, scallions, cherry wood

Taken from www.seriouseats.com/recipes/2008/08/barbecue-five-spice-short-ribs-recipe.html (may not work)