Chinatown Char Siu Barbeque Ribs or Pork

Chinatown Char Siu Barbeque Ribs or Pork
Chinatown Char Siu Barbeque Ribs or Pork
Craig promises that if you follow this recipe, you can make dizzyingly delicious Chinatown char siu ribs at home in the oven or on the grill. That makes them a great choice for the winter, when you've got a hankering for ribs and the smoker is snowed in. Many Chinese restaurants use spareribs that are chopped into 3- to 4-inch riblets. If you want, your butcher can make you riblets with a band saw. Craig likes baby backs for this recipe because they are a bit meatier. You can also substitute 4 pounds of pork loin for the ribs if you wish. The booze is important for the marinade because it helps penetrate the meat, and even if you're a teetotaler, don't worry—there isn't any measurable alcohol in the ribs. If you must skip it, use apple juice or water. You can buy char siu sauce at Chinese specialty stores, and it makes a fine glaze, but it doesn't make ribs that taste like Chinese restaurant ribs. That's because you need to marinate the meat in a thin sauce first.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Serves 4 to 8, including 1 1/2 cups marinade
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  • 1/4 cup honey
  • 1/4 cup soy sauce
  • 2 tablespoons onion powder
  • 2 tablespoons dark sesame oil
  • 1/2 cup hoisin sauce
  • 2 teaspoons red food coloring
  • 2 teaspoons chinese five-spice powder
  • chopped fresh chives, for garnish
  • Carbohydrate 38 g(13%)
  • Cholesterol 247 mg(82%)
  • Fat 64 g(98%)
  • Fiber 2 g(6%)
  • Protein 70 g(141%)
  • Saturated Fat 21 g(107%)
  • Sodium 1368 mg(57%)
  • Calories 1040

Preparation Combine the marinade ingredients in a bowl and whisk thoroughly. Place the meat in a resealable plastic bag (you may need more than one), add the marinade, seal tightly, and toss to coat. Refrigerate for at least 3 hours or overnight. Heat your cooker to 300°F. (You can also use an indoor oven. Just place the ribs on a wire grate over a pan or on a broiler pan.) If you are using a gas grill, turn off one or two burners and place the meat over the cool burners. If you are using a charcoal grill, set it up by banking the coals against one side for indirect cooking. Remove the ribs from the marinade and cook for about 1 hour; then paint the bone side of the ribs with a coat of the honey or char siu sauce. Cook for 10 minutes, underside up; then turn meat side up, paint with more honey or char siu sauce, and cook for another 10 minutes. Remove the ribs, let them sit for 5 minutes, cut them into individual ribs, and serve hot, garnished with chopped fresh chives. From The Kansas City Barbeque Society Cookbook: 25th Anniversary Edition by Ardie A. Davis, Chef Paul Kirk, and Carolyn Wells. Copyright © 2010 by the Kansas City Barbeque Society. Published by Andrews McMeel Publishing, LLC.

Preparation Combine the marinade ingredients in a bowl and whisk thoroughly. Place the meat in a resealable plastic bag (you may need more than one), add the marinade, seal tightly, and toss to coat. Refrigerate for at least 3 hours or overnight. Heat your cooker to 300°F. (You can also use an indoor oven. Just place the ribs on a wire grate over a pan or on a broiler pan.) If you are using a gas grill, turn off one or two burners and place the meat over the cool burners. If you are using a charcoal grill, set it up by banking the coals against one side for indirect cooking. Remove the ribs from the marinade and cook for about 1 hour; then paint the bone side of the ribs with a coat of the honey or char siu sauce. Cook for 10 minutes, underside up; then turn meat side up, paint with more honey or char siu sauce, and cook for another 10 minutes. Remove the ribs, let them sit for 5 minutes, cut them into individual ribs, and serve hot, garnished with chopped fresh chives. From The Kansas City Barbeque Society Cookbook: 25th Anniversary Edition by Ardie A. Davis, Chef Paul Kirk, and Carolyn Wells. Copyright © 2010 by the Kansas City Barbeque Society. Published by Andrews McMeel Publishing, LLC.

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