Watch this Pitmaster combine some traditional Chinese flavors with good old fashioned American BBQ techniques in a char siu ribs recipe that’ll absolutely make your people’s mouths water for more. If you’ve never tasted these flavors combined perfectly with pork ribs then you’re in for a real treat here.
- 1 C Hoisin Sauce
- 1/2 C Sake
- 1/4 C Honey
- 1/4 C Maltose
- 1/2 C Soy Sauce
- 2 Tbsp Ketchup
- 2 Tbsp Sirracha
- Juice of Small Lemon
- 2 tsp Fresh Ginger
- 2 Tbsp Sesame Oil
- 3 cloves Minced garlic
- 2 tsp Asian Five Spice
- 2 tsp Onion Powder
- 2 tsp rice vinegar
- 2 tsp red food coloring
You will also need
- Pork Ribs
- 1 C Cherry (or other) Juice
- 1 splash Rice Vinegar
Char Siu Ribs Recipe (Savory Chinese Style BBQ Ribs)
*If you’re looking for great BBQ sauce recipes and more, then this book by Pit Master Greg creator of this Char Siu Ribs cook is a great “GO-TO” guide for your efforts to make better BBQ*
First thing you’ll want to do is get the sauce going. After all, it’s the sauce that will infuse the ribs with that distinct Asian flavor palette. Get yourself a sauce pan, and pour in all of the ingredients. You could leave out the food coloring or replace it with beet juice if you prefer- its purpose is to give the food the bright red color that most people would expect from Asian cuisine.
Heat the sauce up over a low flame while stirring clockwise. Allow the honey and maltose to melt nicely into the sauce, and once it reaches the consistency you desire, pull it off the heat. Let it come down to room temperature before using. You should have about 3 cups of sauce- put 1 cup aside, which you can reduce a little more and use as a finishing glaze. The other 2 cups are meant for marinating the ribs.
Place the rib rack(s), already prepped and trimmed, in a zip lock bag. Then pour the 2 cups of sauce in and seal the bag. Massage the bag from the outside to get the pork ribs coated entirely, then place the bag in the fridge and let it marinate for 6-8 hours. Repeat the “massage”, or simply turn the bag, every 2-3 hours for the best result.
Let’s get some smoke rolling!
Heat up your smoker to 275ºF, then place the ribs over indirect heat. At the 30 minute mark, and every 20 minutes after that for the first 2 hours of the cook, mop with a mixture of cherry juice and rice vinegar.
At the 2 to 2:30 hour mark, it’s time to start the second stage of this recipe. Get the ribs off the smoker. Lay down some foil on your kitchen surface, and spread some of the leftover sauce from earlier on the foil. Place the rib rack on top of the sauce meat side down. Spread some more sauce on the bone side of the rack, and wrap the foil around the ribs tightly. Place the ribs back on your smoker and close the lid.
After about 1 hour, check the meat for tenderness. A thermometer probe (or toothpick) should go in and out of the meat with little to no resistance. If they need a little more time, check after 5-10 minutes.
Once the ribs are ready, carefully drain the liquids out of the foil before unwrapping. Finally, place them over direct heat on your pit to give them a good char on the outside. Mop with the remaining sauce and grill each side for a minute or less.
Enjoy this savory delicious Chinese style char siu ribs recipe!