One hour before grilling, soak 4 cups of wood chips in enough water to cover. Mix together Chinese five spice, salt and black pepper in small bowl. Rub spice mixture over both sides of ribs. Wrap in plastic wrap and refrigerate for up to 3 hours, if desired.
Place guava nectar, hoisin sauce, honey, ginger, garlic and red pepper flakes in blender container. Cover and blend until well mixed.
Preheat gas grill to high. Drain wood chips. Place chips in metal smoker box, disposable drip pan or wrap in heavy foil that has holes poked in the top for steam to escape. Place box, drip pan or foil packet directly over lava rocks. When chips begin to smoke, reduce heat to 275 degrees F. Place ribs, bone side down on grill rack. Turn off any burners directly below the ribs. Cover and grill over indirect heat for 2 hours or until meat is very tender, generously brushing with hoisin-honey mixture during the last 15 minutes of grilling.
Transfer ribs to cutting board. Loosely cover with foil; let rest for 10 minutes before serving.
*For charcoal grill: Drain wood chips. Prepare a medium fire in covered charcoal grill. Bank coals on both sides of grill. Place drip pan in center. Sprinkle 2 cups of the wood chips over the coals. When chips begin to smoke, place ribs, bone side down, in center of grill over drip pan. Cover and grill over indirect low heat for 2 hours or until meat is very tender, adding more wood chips every 20 minutes and, if necessary, a few briquettes to maintain an even grill temperature of about 275-300 degrees F. Generously brush ribs with hoisin-honey mixture during the last 15 minutes of grilling. Continue as directed above.
Recipes are courtesy of Bob Blumer, The Surreal Gourmet.
For more inspiration on winter grilled meals with pork, including recipes and preparation tips, visit TheOtherWhiteMeat.com and click on “Recipes” on the menu bar and then on “Grilling.” While online, look under “All About Pork” on the menu bar for the demonstration videos, “Fire Up the Grill” and “Grilling with Food Safety in Mind.”
Published in the January 18, 2006 issue of Farm World.