Cal Ranch, Inc.

Chinese Style Smoked Baby Back Ribs

INGREDIENTS

As many slabs of baby backs as you need
Garlic Salt
Hoisin Sauce (Koon Chun Brand)
Plum Sauce (Koon Chun Brand)
Hickory Chips
Charcoal, if not using a gas BBQ

DIRECTIONS
Sprinkle ribs with garlic salt.
Put them on a baking sheet with a rim.
Cover fairly tightly with aluminum foil.
Bake at 300 degrees (2 to 3 hours.)
Very carefully pour off the fat after baking.
Meanwhile, soak the hickory chips in water. Mix the Hoisin and plum sauces together 50/50.

If using a Weber BBQ, light a pile of about 40 charcoal briquettes. When glowing white, push half to each side of the coals rack, as far to the sides of the kettle as you can. Place the ribs in the middle, meaty side up and paint liberally with the sauce. Put a handful of the damp hickory chips on each charcoal pile. Cover with the top vents open about half of the way, bottom vents wide open. Put a small piece of aluminum foil under any portion of the ribs which overlap the coals.

The ribs should be smoked to your satisfaction in about 20 to 30 minutes. (Keep an eye on them so they don’t burn.)