Michael Tong moved to the United States from Hong Kong in 1963 and proceeded to meld the Cantonese style of barbecuing pork, ribs, duck, and suckling pig with techniques from northern Mongolia where open-pit barbecue is practiced. “Americans like the more intense flavor.” Chinese people, he said, “eat barbecue like convenience food, shredded over rice for a meal or snack.”
- ¼ cup sugar
- 2 tablespoons honey
- 2 tablespoons rice wine or dry sherry
- 2 tablespoons hoisin sauce
- ½ teaspoon salt
- 1½ pounds beef ribs
1. In a small bowl, combine the sugar, honey, rice wine, hoisin sauce, and salt. Stir to mix well. Place the ribs in a nonreactive shallow bowl and brush the sauce all over the ribs. Cover with plastic wrap and refrigerate for 3 hours, turning occasionally.
2. Cover the grill with aluminum foil and heat to medium. Grill the ribs, covered, for minutes. Turn over and grill for 40 minutes more. Carefully peel back the foil and set the ribs directly on the grill. Cook, uncovered, just until they are sizzling and browned, about 5 minutes. Remove from the grill, cut into strips, and serve.