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Hoisin Barbeque Ribsteak

Hoisin Barbeque Ribsteak

This recipe comes courtesy of Fine Cooking magazine July 2008 and we thank them for the inspiration. It's a three-step process that really turns out well. Our version uses Thai ketchup which adds a pleasant heat to the sauce, and rather than using ribs we used a nice grass-fed ribsteak. This goes well on the barbeque or, as well prepared it, in your oven broiler. Use less ground chile powder to lower the heat, and enjoy the same rich taste.


For 4 Person(s)

Ingredients For the spice rub

Ingredients For the mop and sauce

Buy ingredients for this Recipe

Method for Hoisin Barbeque Ribsteak

Mix the rub ingredients and sprinkle all over the steak. Let it sit at room temp for 30-60 minutes.

Mix beer and 1/4 cup hoisin in a small cup and set aside. This is your mop.

In a small saucepan, mix remaining hoisin with chile sauce, white vinegar, and sesame oil. Bring to a simmer, and remove from the heat. This is your sauce.

Broil the ribsteak, and every 2-3 minutes mop it with the beer/hoisin mixture. When the steak is done, ladle the sauce over it and serve. Enjoy!


Overall Rating (2)

5 out of 5 stars
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People in this conversation

  • Nestor Vida

    Rated 5 out of 5 stars

    this recipe is real good in other food recipe...

  • Jules Goodroad

    Rated 5 out of 5 stars

    I made this recipe using Pork Spareribs the flat back. Cut in sections rubbed with the 5 spice powder and garlic herb spice. Browned in skillet then laid in baking pan with a small amount of bbq sauce, placed the sections of Ribs and topped with a little more sauce, the aroma is spectacular. Baked 325 degrees covered with foil for 3 hours. Fell off the bone and made its own delicious sauce in the pan. I did not add any moisture. I let the pork ribs do their own thing. My husbands fav. Served with Jasmine Rice and stir fried veggies. Enjoy!


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