This yummy recipe will have you licking your lips and chomping at the… actually, ON the bone. Watch out for your dog! They’ll surely want to scarf this away from you when you’re not looking. Courtesy of Marcia Simmons.


The Meat

  • 2 slabs of baby back ribs, cut into individual bones or
  • 4 lb pork loin cut into strips across the grain, about 1" wide, 2" tall
  • 1/2 c hoisin sauce
  • 1/2 c brandy (or rum or bourbon)
  • 1/4 c honey
  • 1/4 c soy sauce
  • 2 tbsp. toasted sesame oil
  • 2 tbsp. hot sauce such as Tabasco
  • 2 tbsp. powdered ginger
  • 2 tbsp. powdered onion
  • 1 tbsp. powdered garlic
  • 1 tbsp. five spice powder
  • 1 tsp. red food coloring

The Marinade



    1. Mix the marinade thoroughly in a bowl. Don't skip the booze. It helps penetrate, and even if you're a teetotaler, don't worry, there isn't any measurable alcohol in the meat. Yes, I know alcohol can dry meat out, but I just think it works well in this case. If you must skip it, use apple juice or water, but booze is better. You can substitute fresh ginger and garlic for powdered ginger and garlic if you wish.
    2. Discard the used marinade. It is contaminated with meat juice. Don't marinate in a plastic bowl. The coloring might stain it.
    3. As much as I am a fan of outdoor cooking, this meat also tastes great cooked in an indoor oven. Either way, heat your grill or oven to about 225°F. If you are grilling, set up in a 2-zone or Indirect system. Make sure the meat is not directly over the flame on a grill. If necessary, put a pan of water with a rack on top of it under the meat. Indoors, this is important or drippings will burn in the pan. Roast ribs for about 3 hours without wood (I think it it cleaner and brighter sans lumber), loin strips for about 1 1/2 hours.