Been listening to old AFI recently, when they were a little faster and a little grittier, so went with "Lower Your Head And Take It In The Body". -jen
CHAR SIU PORK RIBS (CHINESE BARBECUE PORK)
Prep Time: 6-8 hours for marinating
Cook Time: about 30 minutes
- 1/4 cup molasses
- 1/4 cup honey
- 1/4 cup hoisen sauce
- 1/4 cup soy sauce
- 1 tablespoon fish sauce
- 3 tablespoons rice vinegar
- 1 tablespoon minced garlic
- 2 teaspoons Sriracha sauce
- 2 teaspoons Chinese Five Spice powder
- 1/2 teaspoon dried ginger
- 2 teaspoons toasted sesame oil
- 1.5 teaspoons red powdered food colouring
- 3/4 teaspoons orange powdered food colouring
- 1/4 cup peanut or vegetable oil
- 4-6 large boneless pork ribs (country-style ribs), about 3 pounds
Add 1/4 cup peanut or vegetable oil to the remaining char siu sauce, cover, and refrigerate.
Preheat oven to 350 degrees F.
After marinating, place ribs on a large baking sheet (I recommend lining with foil to make clean up easy because the sugars will burn!) Roast until rib temperature reaches 120 degrees F (about 20 minutes), turning and basting ribs with remaining sauce every 10 minutes. When ribs reach 120 degrees internally, turn up heat to 425 degrees F and cook until ribs reach an internal temperature of 140 degrees F (about 10 minutes). The higher heat at the end helps the charring, but if you're looking for even more of a candied char on the outside, stick 'em under your broiler until they're to your liking.