Wednesday, November 6, 2013

Char Siu Pork Ribs (Chinese Barbecue Pork)

I was completely stoked with how the marinade came out for these pork ribs.  These are great as is, just served with a side dish or two.  But I was specifically making them so I could chop them up in the food processor and use them in spring rolls!  I'd happily use this recipe on chicken as well. 

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

Prep Time: 6-8 hours for marinating
Cook Time: about 30 minutes
Difficulty:  Easy
  • 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
In a medium mixing bowl, whisk together all ingredients except the pork ribs.  Microwave for 1 minute and whisk again.  Place pork ribs in a gallon sized Ziplock bag and add 2/3 of the char siu sauce to the bag.  Marinate in refrigerator for 6-8 hours.

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.

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