Exploring Asian BBQ: Ultimate Hoisin BBQ Recipe

31 May, 2016

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Perhaps it’s our short-sweet summer, but there’s no doubt that the British love to barbecue – as we keenly fire up our Green Eggs or other grilling contraptions at the first optimistic signs of sun.

As a nation, we’re also exceptionally open to influences from overseas, and one of the most successful imports has been the bold, fresh, vibrant flavours of Asian street food: particularly dishes hailing from Thailand and China (think pad Thai), regions that boast compelling flavour profiles of sweet, sour, salty, bitter and eye-wateringly spicy.

Traditional American “Deep South” BBQ in London has gradually been giving way to Asian-inspired BBQ experimentation – with the game-changing styles of Som Saa, Smoking Goat and the popularisation of Izakaya-type Japanese BBQ joints like Bone Daddies and Shackfuyu, composed of both indigenous BBQ techniques/flavours and fresh fusions, becoming firm favourites.

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We’ve naturally applied this Asian-influenced style to our work at Bespoke – with causal dining briefs especially veering towards the East – or at least, New York’s and London’s vibrant interpretations.

So, with our eyes to New York’s Chinatown, we’ve created these outrageously more-ish, sticky, summer-loving lamb ribs, glazed with hoisin and a subtle kick of orange to lift – the ultimate hoisin BBQ recipe. Get the Chinese beers in the fridge and get ready to get a little messy.

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Hoisin Lamb Ribs with Five Spice & Sesame

Serves 6


2 x kilos of lamb ribs, ask you butcher for whole trimmed lamb breast cut into ribs


3 x tbsp grated ginger
4 x cloves peeled garlic cloves
4 x tbsp rice wine, allow extra for cooking process as required
2 x tsp five spice
2 x tbsp soy sauce
2 x tbsp hoisin sauce
2 x oranges, juiced
1 x bunch of coriander, picked & washed
2 x red chillies deseeded & chopped
1 x lime, zested


4 x tbsp hoisin sauce
2 x orange, juiced
2 x tbsp toasted sesame seeds

To Finish:

1 x bunch of spring onions, trimmed & finely chopped
2 x red chillis, deseeded & finely chopped
Coriander leaves
Lime wedges

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1.) Place all ingredients for the marinade in a blender and blitz until mixed thoroughly.
2.) Pour the mixture over the lamb ribs and marinate overnight.
3.) Preheat oven to 170C.
4.) Place the ribs in a large baking tray/dish, cover tightly with foil and cook for 3 hours or until very tender.
5.) Check during cooking time that the ribs have not dried out, if so add some chicken stock or more Chinese rice wine.
6.) Make the glaze by adding the hoisin sauce into a small bowl and mixing with the orange juice.
7.) Take the ribs out of the oven, test the meat, it should be very tender, then drain off the fat from the baking dish.

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8.) Brush the ribs with the hoisin glaze and BBQ over charcoal or mesquite wood chips for 5-10 minutes until nicely glazed.
9.) Then sprinkle with toasted sesame seeds, finely chopped spring onion and red chilli.
10.) Serve with lime wedges, plenty of paper napkins and icy cold Chinese beers!

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