Note: This drawing is now closed. My buddy Sam the Cooking Guy is back with Just Grill This! and he’ll be on the Today Show this Wednesday to kick off the launch of the book. In its honor, I’m giving away a copy. But wait, there’s more! I’m actually giving away a copy of all THREE of Sam’s cookbooks to one lucky winner in the U.S. or Canada. That’s pretty much all you need to know, so just post a comment if you want to be entered.
Oh, you’re still reading? Okay, about the new book. It’s all grilling recipes (duh), but I don’t have a grill. I searched for a recipe I could make in my handy All-Clad grill pan. Don’t ask me how I came up with Chinese BBQ ribs. It’s not a very indoor-friendly recipe at all, unless you like the idea of your whole house smelling like pork for a few days. You do? Then you’re in luck.
It’s a super easy recipe. You put about 4 pounds of pork back ribs into a large pan with 1/4 cup of white vinegar (I used rice wine vinegar for some reason), seal it up with foil, then bake for 75 minutes until it’s really tender. Be careful when you remove the foil because there will be steam. Then it’s time to grill, preferably outdoors. If you’ve got a gas grill, preheat it to medium-high. You make a basting sauce out of 1/2 cup soy sauce, 1/3 cup honey, 1/3 cup hoisin sauce, 2 minced cloves garlic, and 2 teaspoons of five-spice powder. Easy. Start grilling the ribs, meat side down. Baste the back of the ribs (the side facing up). When the bottom is getting nice grill marks, turn the ribs over and grill the other side, now basting the other side and again as they cook. You have to improvise a bit on the cooking time so they turn out the way you like ’em. Remove from the grill and baste some more before serving. Serve right away and expect to get really messy.