Recently, I felt like making some Asian-style barbecue. However, I wanted something different than the usual Filipino barbecue that I make, so I came up with something that used the many Asian ingredients in my cupboard.
These rib tips are marinated, slowly grilled, and are finally finished with a honey-hoisin glaze. Sichuan peppercorns both in the marinade and in the glaze add a unique tingly, citrusy "kick".
These rib tips are perfect if you're looking for something new to try on the grill. You'll enjoy making them as you'll be working with ingredients that you probably don't usually use, but are easy to find. This recipe is meant to be tweaked, so have fun with creating your own versions!
Step 1: Gather Ingredients
Use the above pictures to help you.
- This recipe is for 2 pounds of pork. While I'm using rib tips, any other slightly fatty cut will work, such as pork shoulder, spare and baby back ribs, etc.
For the marinade:
- 1/4 cup hoisin sauce
- 2 tablespoons dark soy sauce
- 1/3 cup rice wine (ideally Shaoxing wine, if you have it. You can use any other rice wine like I did, or use a dry sherry)
- 1 teaspoon Chinese five-spice powder ( you can buy this or make your own)
- 1 tablespoon chili bean sauce/paste
- 1/4 cup honey
- 1 teaspoon garlic powder
- 2 teaspoons ginger powder
- 1-2 teaspoons Sichuan peppercorns, lightly ground
- 1 teaspoon lightly ground star anise or lightly ground aniseed
- 1/2 - 1 teaspoon powdered ginger
- 1 tablespoon hoisin sauce
- 2 teaspoons Sriracha sauce
- 1- 2 tablespoons honey