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“Steven Raichlen”
5hrs 45mins

Ingredients Nutrition

  • 1 cup hoisin sauce
  • 12 cup sugar
  • 12 teaspoon Chinese five spice powder
  • 12 cup soy sauce
  • 13 cup chinese rice wine or 13 cup dry sherry
  • 3 tablespoons asian dark sesame oil
  • 5 garlic cloves, peeled and gently crushed with the side of a cleaver
  • 5 slices fresh ginger, peeled and gently crushed with the side of a cleaver (1/4-inch thick slices)
  • 3 scallions, white parts gently crushed with the side of a cleaver, green parts minced
  • 2 slabs baby back ribs (4-5 lbs. total)
  • Other
  • 1 12 cups wood chips, soaked for 1 hour in water to cover, then drained (preferably cherry)


  1. In a bowl, combine hoisin sauce, sugar, and five-spice powder; then add in soy sauce, rice wine, and sesame oil; whisk until sugar dissolves.
  2. Stir in garlic, ginger, and scallion whites; set 1/3 of the marinade aside to make a sauce.
  3. Remove the thin, papery membrane from the back of the rack of ribs.
  4. Place the ribs in a nonreactive roasting pan or baking dish just large enough to hold them.
  5. Pour the remaining marinade over the ribs and spread it all over the racks with a rubber spatula, turning to coat both sides.
  6. Marinate, covered, in the refrigerator for at least 4 hours or as long as overnight, turning them 3 or 4 times.
  7. Set up and light your smoker following manufactuer’s instructions and preheat to low (225-250 degrees); place ribs (drain them well first) in the smoker bone side down and smoke until cooked through, 4-5 hours; you will need to replenish the wood chips after the first and second hour of smoking and to replenish the coals every hour.
  8. Meanwhile, transfer the reserved marinade to a saucepan, let come to a gentle simmer over medium heat; cook until thick and flavorful, about 3 minutes.
  9. Let the sauce cool to room temperature, then strain it into a serving bowl.
  10. Transfer ribs to a large platter or cutting board; let ribs rest for a few minutes, then cut the racks in half or into individual ribs.
  11. Brush or drizzle the ribs with some of the sauce and sprinkle the scallion greens on top.
  12. Serve immediately with remaining sauce on the side.

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