Active preparation time: 1 hour Total time: 4 hours Serves: 6
Hoisin Barbecue Sauce
2 Tbs (1 fl oz/30 ml) sesame oil
1 Tbs (½ fl oz/15 ml) vegetable oil
¼ cup garlic, minced
¼ cup ginger, minced
½ cup green onion, small diced
2 cup (16 fl oz/473 ml) tomato-based barbecue sauce such as Cattlemen’s Classic
1 cup (8 fl oz/237 ml) hoisin sauce
¼ cup (2 fl oz/59 ml) rice wine vinegar
2 Tbs (1 fl oz/30 ml) soy sauce
¼ cup (2 fl oz/59 ml) honey
1 cup (8 fl oz/237 ml) Japanese-style (rice) lager
In a medium saucepan over medium heat, heat the sesame and vegetable oils. Add the garlic, ginger, and green onion and sweat for 5–8 minutes.
Add the bottled barbecue sauce, hoisin sauce, vinegar, soy sauce, honey, and beer and mix well. Reduce the heat and simmer gently for 1 hour.
Oven-Roasted Ribs
2 slabs of ribs, about 2 1/2 lb (1.1 kg) each
Salt and pepper
3 cup (24 fl oz/710 ml) hoisin barbecue sauce
2 Tbs sesame seeds
Preheat the oven to 300°F (149°C).
Season the ribs lightly with salt and pepper. Place the ribs in a large roasting pan and roast for 2½–3 hours. When the ribs are tender, remove them from oven.
Turn the oven temperature up to 500°F (260°C). Brush the ribs with the hoisin barbecue sauce and return them to the oven to roast until the sauce begins to caramelize.
Remove the ribs from the oven. To serve, slice between each of the rib bones to create single portions. Garnish the ribs with the sesame seeds.
Beer Suggestions: Koshihikari Echigo Beer (Uehara Shuzou Co. Ltd./Echigo Beer Pub, Niigata, Japan), Orion Premium Draft Beer (Orion Beer Co., Ltd., Okinawa, Japan), Sapporo Original Draft Beer (Sapporo Breweries Ltd., Tokyo, Japan).