Elevate your barbecue game with this Beer Braised Hoisin Wagyu Rack Ribs recipe! Full of a variety of flavors and tenderness, this irresistibly delicious dish will leave everyone who experiences the flavor speechless.
INGREDIENTS
- 2 slabs Booth Creek Wagyu Rack Ribs (cut in half)
- 10 to 12 garlic cloves (smashed)
- 1 inch piece ginger (peeled and sliced into ¼ inch slices)
- 12 oz good ale
- 3 tbsp rice wine vinegar
- 1 cup hoisin sauce
- 3 tbsp vegetable oil
- Salt and pepper
DIRECTIONS:
- Season the ribs generously with salt and pepper.
- In a 300° F smoker, bring ribs to color, approximately 2 hours.
- While ribs cook, use heavy pot or Dutch oven and heat oil; sauté the garlic and ginger for about 3 minutes over medium heat.
- Add the beer and vinegar wine then stir. Add the ribs to the pot, cover and simmer for 1 1/2 hours in cooker at 300° F.
- Pour the hoisin sauce over the ribs and continue to cook uncovered for 30 minutes.
- Remove ribs and ginger from sauce. Strain fat from the top of the pot so that you're left with just the good stuff.
- Serve ribs with remaining pan sauce.
Inspired by Dave Lieberman recipe.