BEEF RIBS WITH CHINESE SPICES

2 racks long ribs (2 1/2 to 3 lbs. each)
1 Tbsp. plus 1 tsp. five spice powder
1 Tbsp. kosher salt
1 Tbsp. black pepper
2 tsp. garlic powder
2/3 cup hoisin sauce
1/3 cup Chinese rice wine (sake or dry sherry)
2 Tbsp. honey
2 cloves garlic
2 tsp. grated fresh ginger
2 cups wood chips, soaked in water for 1 hour, then drained

Mix together five spice powder, salt, pepper and garlic powder. Rub ribs with mixture and let stand for at least one hour.

Combine hoisin sauce, rice, wine, honey, garlic and ginger in bowl and whisk to mix. Add rice wine as needed to thin the sauce to basting consistency; set aside.

Place ribs in center of the cooking grate. Place the wood chips on hot coals, or in the smoker box of your gas grill. Cook the ribs until done, 1 1/2 to 2 hours. Ribs are done when the meat is very tender and it has shrunk back from ends of the bone. Start basting the ribs with hoisin mixture the last 20 minutes.

From: Weber-Stephen Products Co.
Source: The Barbecue Bible by Stephen Raichlen