Chinese BBQ pork ribs

Pork baby back ribs


4 portioner


For the rub

  • tsp ground black cardamom
  • 4 tsp smoked paprika
  • 1 tsp garlic powder
  • 2 tsp onion powder
  • 1 Tbsp five-spice powder
  • 1 tsp freshly ground black
  • pepper
  • 2 tsp salt

To cook the ribs

  • 2 racks spare ribs
  • reserved rub
  • hickory smoking chips
  • rice wine vinegar, in an atomiser or spray bottle
  • 10g white soy
  • 40g Hoisin sauce
  • 20g honey


To make the rub, simply combine the ingredients and set aside.

Preheat the 4K by placing 150g charcoal on the charcoal grid and pressing the fast flame ignition (which is a self-timer of 7 minutes). Fill the water container and stack the hot coals to one side. Place one of the cast-iron grills over the hot coals and the riser grill on the cooler side. Aim to achieve and maintain an ambient temperature of 110-130C, topping up the coals as needed.

Pat the ribs dry using kitchen paper and coat entirely in the rub. Insert the meat probe into the thickest part of the ribs and place the rack onto the cooler side of the grill, bone side-down. Cook for 3 hours, adding one tablespoon of smoking chips onto the hot coals every 30 minutes. At the same time, spray the ribs with the rice wine vinegar.

In the meantime, mix the white soy, Hoisin sauce and honey in a small bowl until well combined.

After 3 hours, a crust will have formed on the ribs. Remove the ribs from the BBQ and coat entirely in the Hoisin mixture. Wrap the coated ribs in tin foil and place back onto the riser grill flesh side-down, cooking for an additional 1-2 hours.

Remove from the heat and allow to rest for 20 minutes before serving. Unwrap the foil and serve.