Char Siu Ribs
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Otherwise know as Chinese BBQ, these can be done in the oven when it’s too cold outside to smoke. Their deep color comes from the marinade ingredients instead of smoke. This recipe is a combination of the recipes from Amazing Ribs and America’s Test Kitchens.
Char Siu Ribs
Category
Asian
Persons
8
Prep Time
3 hours
Cook Time
2 hours, 30 minutes
Total Time
5 hours, 30 minutes
Notes
Serve with Fried Rice and some broiled veggies.
Ingredients
- 2 slabs of baby back ribs, cut into individual ribs, or
- 4 pounds of boneless pork ribs, cut into strips
- Marinade
- ½ cup soy sauce
- ½ cup sugar
- ½ cup hoisin sauce
- ½ cup water
- 1/3 cup brandy, rum or bourbon
- ¼ cup fine minced onion
- 2-3 garlic cloves, minced
- 2 Tbsp ground ginger
- 1 Tbsp sesame oil
- 1 Tbsp hot sauce
- 2 tsp Oriental 5 spice powder
- 1 tsp red food coloring
- Basting
- 1/3 cup honey
- ¼ cup ketchup
Instructions
- Cut up the ribs, or the pork into strips. Poke the meat with a fork to allow the marinade to penetrate better.
- Mix the marinade, and marinade the meat at least 1 hour and up to 12 hours.
- Preheat the oven to 300o F.
- Remove the ribs from the marinade, reserve the marinade.
- Place the ribs on a rack over a foil line sheet pan. Add 1 cup of water to the pan.
- Strain the marinade, and pour into a sauce pan. Add the honey and ketchup. Mix and simmer to reduce.
- Roast the ribs for 2 hours, and the pork strips for 1 hour.
- Baste the ribs with the reduced marinade every 20-30 minutes.
- After cooking time is up, remove the ribs and turn the oven to Broil.
- Baste the ribs one last time and then broil the ribs for 5-7 minutes until caramelized and crisp. If the basting sauce is gone, you can baste the last time with just honey.